Miso-glazed kabocha

Name: Miso-glazed kabocha
Total time: 1 h
Yield: 6
Cuisine: japanese
Ingredients: 1 kabocha squash (about 3 lb (1.4 kg)); 2 tbsp neutral oil; 0.5 tsp kosher salt; 3 tbsp white miso (shiro miso); 2 tbsp honey (or maple syrup); 1 tbsp mirin; 1 tsp rice vinegar (unseasoned); 1 tsp fresh ginger (finely grated); 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 1 scallion (thinly sliced)

Sweet, chestnut-y kabocha wedges roasted until tender, then lacquered with a salty-sweet miso and honey glaze.

⏱ 1 h
🍽 Serves 6
📈 Easy

Vegetarian
Gluten-free
Dairy-free
Nut-free

Contains: sesame, soy

AI can make mistakes: always check labels.

Ingredients

1kabocha squashabout 3 lb (1.4 kg)
2 tbspneutral oil
0.5 tspkosher salt
3 tbspwhite misoshiro miso
2 tbsphoneyor maple syrup
1 tbspmirin
1 tsprice vinegarunseasoned
1 tspfresh gingerfinely grated
1 tsptoasted sesame oil
1 tsptoasted sesame seeds (optional)
1scallion (optional)thinly sliced

Steps

1
Heat the oven to 425°F (220°C) and line a large baking sheet with parchment. Scrub the squash (the skin is edible and softens as it roasts). If it's hard to cut, microwave it whole for 2 to 3 minutes. Halve it through the stem, scoop out the seeds and cut it into wedges about ¾ inch (2 cm) thick.
💡 Set the squash on a damp towel so it can't roll while you cut.
2
Toss the wedges with the oil and salt and lay them on the sheet, a cut side down, not touching. Roast for 20 minutes, flip, and roast 5 to 10 minutes more, until a fork slides in easily and the undersides are browned.
⏱ 30 min
3
While the squash roasts, whisk the miso, honey, mirin, rice vinegar, ginger and sesame oil until smooth. Taste a little and adjust.
4
Brush the glaze over the tops of the wedges and roast 5 to 8 minutes more, until it bubbles and browns in spots. Watch closely: miso and honey scorch fast.
⏱ 8 min
💡 Glaze only at the end; brushed on at the start, the miso burns before the squash is tender.
5
Pile the wedges on a platter and scatter over the sesame seeds and scallion. Serve hot or warm. Refrigerate leftovers within 2 hours.

Make it easier

Glaze after roasting

Roast the wedges until tender as written.
Brush the glaze over the hot wedges straight out of the oven and skip the final roast: less browning, no risk of burning.

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

AI can make mistakes: always check labels.

Vegan: Instead of honey: maple syrup
Halal: Instead of mirin: 1 tsp sugar stirred into 1 tbsp water
Gluten-free: Instead of white miso: white miso made only from rice and soybeansSome miso is brewed with barley; check the label.
Sesame allergy: Instead of toasted sesame oil: neutral oilLeave out the sesame seeds too.; Instead of toasted sesame seeds: leave them out

Next time: Next time, add a pinch of shichimi togarashi to the glaze, or swap the honey for maple syrup for a deeper, toastier sweetness.

A lighter plate: Use 1 tbsp honey in the glaze; the roasted squash is naturally sweet enough to carry it.

Per serving (estimate): 150 kcal · 3 g protein · 4 g fiber · 420 mg sodium