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kabocha squash recipe With Miso Maple Glaze
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This kabocha squash recipe with miso maple glaze offers irresistibly tender squash with savory-sweet edges, transforming humble squash into a culinary star. It’s a quick, healthy, and gourmet-level side perfect for busy families.
Ingredients
- 1 medium kabocha squash (approx 900g-1.3kg), peeled, deseeded, cut into 1-inch wedges
- 2 tbsp (30g) white miso paste
- 3 tbsp (45ml) maple syrup
- 1 tbsp (15ml) soy sauce or tamari
- 1 tbsp (15ml) rice vinegar
- 1 tsp (5ml) sesame oil
- 0.5 tsp (1g) garlic powder
- 0.25 tsp (0.5g) black pepper
- 1 tbsp (15ml) olive oil
- 0.25 tsp (1.5g) salt, to taste
Instructions
- Prep Squash: Carefully peel and deseed your kabocha squash. Cut into even 1-inch (2.5 cm) wedges. Toss thoroughly with olive oil, salt, and black pepper on a large sheet pan until each piece is coated. This helps create those lovely golden-brown edges later.
- Roast First: Roast the prepared kabocha squash on the sheet pan in a preheated oven at 400°F (200°C) until the pieces are fork-tender and show slight caramelization. The squash should start to develop golden-brown edges and feel soft when pierced. To speed up this process for a quick meal, you can microwave the squash for 5-7 minutes before roasting.
- Make Glaze: While the squash roasts, whisk together the miso paste, maple syrup, soy sauce or tamari, rice vinegar, sesame oil, and garlic powder in a small bowl until completely smooth. The mixture should be well combined and smell wonderfully fragrant.
- Glaze and Finish: Pour the prepared glaze evenly over the roasted kabocha squash on the sheet pan, toss gently to coat every piece. Return the glazed kabocha squash to the oven for another 10-15 minutes, or until the glaze is bubbling and slightly thickened, clinging beautifully to the squash. The finished squash will be tender but hold its shape, with a glossy, reduced glaze. If the glaze looks too thin, you can add a pinch of cornstarch slurry (0.5 tsp cornstarch mixed with 1 tsp water) before returning to the oven. For extra crispness, air fry the glazed squash for a few minutes at the end instead of returning to the oven.
Notes
Choose firm, unblemished organic kabocha squash. Consider swapping red miso for bolder flavor, honey or a sugar-free alternative for maple syrup, or gluten-free tamari for soy sauce. Use 1 clove minced fresh garlic or 0.5 tsp fresh grated ginger for a brighter note. If the glaze looks too thin, you can add a pinch of cornstarch slurry (0.5 tsp cornstarch mixed with 1 tsp water) before returning to the oven. For extra crispness, air fry the glazed squash for a few minutes at the end instead of returning to the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/6 of squash, approx 150-200 g
- Calories: 180 calories
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg