Description
This Miso Glazed Roasted Kabocha Squash recipe features tender wedges of lightly roasted kabocha squash drizzled with a creamy, garlicky miso glaze. It is a flavorful, healthy side dish that combines sweet, savory, and umami notes, perfect for autumn or any time you want a comforting vegetable dish. Roasting enhances the squash’s natural sweetness while the miso glaze adds depth and richness.
Ingredients
Scale
Kabocha Squash
- 1 (2.5 to 3 pound) kabocha squash
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
Glaze
- 2 cloves garlic, minced
- 2 tablespoons grapeseed or sunflower oil
- 2 tablespoons low sodium tamari
- 2 teaspoons sesame oil
- 2 tablespoons white miso
- 1 tablespoon maple syrup
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon red pepper flakes (reduce to 1/4 teaspoon if blending the glaze)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the squash.
- Prepare the Squash: Cut the kabocha squash in half vertically from stem to root and scoop out the seeds. Then slice each half into 1/2 inch thick wedges. Place the wedges in a large bowl and drizzle with olive oil. Toss with your hands to rub the oil evenly over all the pieces.
- Arrange and Season: Place the oiled squash wedges on a parchment-lined baking sheet, keeping them spaced apart so they do not touch. Sprinkle them evenly with kosher salt.
- Roast the Squash: Roast the squash in the preheated oven for about 30 minutes. Halfway through cooking, turn the wedges to roast the other side. The squash is done when a fork easily pierces through the skin and flesh, indicating it is fork tender.
- Make the Miso Glaze: While the squash is roasting, whisk together the garlic, grapeseed or sunflower oil, tamari, sesame oil, white miso, maple syrup, rice wine vinegar, and red pepper flakes in a bowl. Alternatively, blend these ingredients until smooth for a creamier glaze.
- Glaze the Roasted Squash: Remove the roasted squash from the oven and let it cool for 5 minutes. While still warm, drizzle the miso glaze liberally over each wedge, brushing gently to coat. The warmth helps the glaze soak into the squash, enhancing the flavor.
Notes
- Tender and delicious roasted kabocha squash is beautifully complemented by a creamy, garlicky miso glaze.
- This recipe is a healthy side dish, ready in just 30 minutes, ideal for fall meals or anytime squash is in season.
- If you prefer a smoother glaze, blend the ingredients and reduce red pepper flakes to 1/4 teaspoon to balance the heat.
- Use parchment paper to prevent sticking and to facilitate easy cleanup after roasting.
- Ensure wedges are spaced well on the baking sheet for even roasting and crisp edges.
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 130
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
