Miso Glazed Kabocha Squash

Velvety, sweet, and savory, this Miso Glazed Kabocha Squash recipe is a show-stopping side dish that’s packed with umami flavors. Tender roasted kabocha squash slices are caramelized to perfection in a glossy glaze made with white miso paste, maple syrup, soy sauce, and fragrant sesame oil, creating a harmonious blend of salty and sweet. The dish is elevated with hints of garlic and ginger, while optional garnishes of sesame seeds and sliced green onions add texture and a burst of freshness. Perfect for cozy autumn dinners or elegant holiday spreads, this easy-to-make recipe is both visually stunning and irresistibly delicious. Plus, with a quick prep time of just 15 minutes, it’s as convenient as it is flavorful. Keywords: miso glazed kabocha squash, roasted kabocha squash recipe, easy side dish, umami flavors, fall recipes.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium (about 2-3 pounds) Kabocha squash
• 2 tablespoons White miso paste
• 1.5 tablespoons Maple syrup
• 1 tablespoon Soy sauce
• 1 teaspoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 clove (minced) Garlic
• 1 teaspoon (grated) Fresh ginger
• 2 tablespoons Neutral oil (e.g., vegetable or grapeseed)
• 1 teaspoon (optional, for garnish) Sesame seeds
• 1 stalk (thinly sliced, optional for garnish) Green onions

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Wash the kabocha squash thoroughly. Using a sharp knife, cut the squash in half and scoop out the seeds and stringy pulp with a spoon. (Optional: Save the seeds for roasting later!)

Step 3

Cut the squash into 1-inch thick slices or wedges, leaving the skin on, as it becomes tender and edible when cooked.

Step 4

In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.

Step 5

Drizzle the neutral oil over the squash slices and toss to coat evenly. Arrange the slices on the prepared baking sheet in a single layer.

Step 6

Roast the squash in the preheated oven for 20 minutes. Remove from the oven and use a brush or spoon to coat each slice with the miso glaze.

Step 7

Return the squash to the oven and roast for an additional 10-15 minutes, or until the squash is tender and caramelized. Check for doneness by piercing the thick part of the flesh with a fork—it should slide in easily.

Step 8

Remove the kabocha squash from the oven and let cool for a few minutes before transferring to a serving platter.

Step 9

Sprinkle sesame seeds and sliced green onions over the squash for garnish, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	1035.4 grams (1035.4g)

Amount per serving	% Daily Value*
Calories	762

Total Fat 46.20g	59%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 6.60g
Cholesterol 0mg	0%
Sodium 1645mg	72%
Total Carbohydrate 84.60g	31%
Dietary Fiber 6.90g	25%
Total Sugars 43.90g
Protein 13.80g	28%

Vitamin D 0IU	0%
Calcium 214mg	16%
Iron 6mg	33%
Potassium 2857mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 6.8%

Carbs: 41.8%