Miso Glazed Roasted Kabocha Squash Recipe

If you’re looking for a side dish that’s bursting with flavor but super simple to make, I have just the thing for you: Miso Glazed Roasted Kabocha Squash Recipe. This dish brings together the natural sweetness of kabocha squash with a savory, slightly tangy miso glaze that my family absolutely goes crazy for. Trust me, once you try this, it’ll become a staple in your dinner rotation because it’s comforting, healthy, and feels a little special without any fuss.

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Ingredients You’ll Need

Each ingredient in the Miso Glazed Roasted Kabocha Squash Recipe plays a part in building that luscious glaze and perfect roast. Shopping for fresh kabocha and quality miso really makes a difference, so here’s what to look for.

• Kabocha Squash: The star here! I love that it’s sweeter than regular pumpkin and roasts up tender with a creamy texture.
• Olive Oil: Helps the squash crisp up in the oven without harsh flavors.
• Kosher Salt: Essential for seasoning and bringing out the natural sweetness.
• Garlic (minced): Adds a lovely savory depth that plays well with miso.
• Grapeseed or Sunflower Oil: Neutral oils work best in the glaze to highlight miso and not overpower.
• Low Sodium Tamari: If you don’t have tamari, a good soy sauce works; tamari keeps it gluten-free with a smoother flavor.
• Sesame Oil: A little goes a long way — it adds nuttiness to the glaze.
• White Miso: The magic ingredient for that umami-rich glaze; white miso is mild and slightly sweet.
• Maple Syrup: Balanced sweetness to complement the squash’s natural sugars.
• Rice Wine Vinegar: Adds a gentle tang that brightens the whole glaze.
• Red Pepper Flakes: I like a pinch of heat to contrast the sweetness; adjust to taste.

Variations

I love to customize my Miso Glazed Roasted Kabocha Squash Recipe based on the season or what I have on hand. Feel free to tweak the glaze or add extra toppings to make it your own.

• Swap the Sweetener: I sometimes use honey or agave instead of maple syrup, depending on what’s in my pantry.
• Spice it Up: If you like more heat, add a dash of sriracha to the glaze; it gives a great kick.
• Herb Twist: Sprinkle toasted sesame seeds or chopped scallions on top before serving for an extra flavor boost.
• Vegan Option: This recipe is naturally vegan, but double-check your miso and tamari labels to be sure.

How to Make Miso Glazed Roasted Kabocha Squash Recipe

Step 1: Prep and Slice the Kabocha Squash

I always start by preheating my oven to 375°F. Then, you’ll want to grab your kabocha and cut it in half vertically from stem to root. Scoop out the seeds with a spoon—it’s easier than it sounds! Next, slice each half into wedges about half an inch thick. I find that this thickness helps the squash roast evenly without drying out.

Step 2: Oil and Roast the Squash

Once your slices are ready, toss them with olive oil and sprinkle kosher salt all over. I like to use my hands to rub the oil into each piece so they’re coated evenly. Then arrange the slices on a parchment-lined baking sheet, making sure they don’t touch—this helps them roast nicely rather than steam. Roast for about 30 minutes, turning them halfway through, until a fork slides in easily and they’re tender.

Step 3: Make the Miso Glaze

While the squash is roasting, whisk together the glaze ingredients: minced garlic, grapeseed oil, tamari, sesame oil, white miso, maple syrup, rice wine vinegar, and red pepper flakes. You can mix them by hand in a bowl, but I’ve found that blending everything for about 20 seconds gives it a silky smooth texture that coats the squash beautifully.

Step 4: Glaze and Serve

When your squash comes out of the oven, let it cool just for about 5 minutes so it’s warm but not steaming hot. Then generously drizzle the miso glaze over each slice and use a brush or spoon to spread it around. The warmth of the squash really helps absorb the glaze, making each bite bursting with flavor. Serve immediately or warm—it’s incredible either way.

How to Serve Miso Glazed Roasted Kabocha Squash Recipe

Garnishes

I love finishing this dish with a sprinkle of toasted sesame seeds or a handful of chopped scallions. They add a nice crunch and a pop of fresh flavor. Sometimes, I throw on a few sprigs of fresh cilantro or a squeeze of lime to brighten it up even more.

Side Dishes

This miso-glazed kabocha pairs beautifully with simple steamed rice, a crisp green salad, or even grilled chicken or tofu for a light meal. When I’m hosting, I often serve it alongside miso soup and pickled veggies for a cozy Japanese-inspired dinner.

Creative Ways to Present

For special occasions, I sometimes stack the roasted squash slices on a platter, drizzle extra glaze artfully, and scatter sesame seeds and herbs on top. It makes for a stunning centerpiece that’s as tasty as it looks. You could also serve slices individually on small plates with a tiny spoonful of the glaze on the side for dipping—fun and elegant!

Make Ahead and Storage

Storing Leftovers

After enjoying a meal, any leftovers go straight into an airtight container in the fridge. I usually reheat them within 2 days to keep that lovely texture of the squash intact. It reheats well, but if you leave it too long, the squash can get a bit mushy.

Freezing

I’ve frozen the roasted squash slices a couple of times with decent results. Just make sure to cool them completely before freezing, and store them flat in a freezer-safe bag to avoid breakage. When thawed, the texture softens slightly but the flavor holds up nicely.

Reheating

My favorite way to reheat is in a warm oven at 350°F for about 10 minutes to keep edges crisp, but a quick zap in the microwave works in a pinch. Just avoid overheating to prevent drying out the squash.

FAQs

Final Thoughts

This Miso Glazed Roasted Kabocha Squash Recipe has become a personal favorite for weeknight dinners and special occasions alike. I love that it’s both healthy and indulgent with that creamy, umami-rich glaze coating tender, sweet squash wedges. It’s one of those recipes I always recommend when someone wants to try roasting squash but take it up a notch with bold flavors. Give it a go—you might just find your new go-to side dish that everyone will be asking for!

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