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Roasted Kabocha Squash Recipe Easy Sweet Miso Glaze for Fall

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A cozy and flavorful roasted kabocha squash dish with a sticky sweet miso glaze, perfect for fall and easy to prepare for busy weeknights or special occasions.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds), seeds removed and cut into 1-inch wedges
  • 3 tablespoons sweet miso paste (white or yellow miso)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon soy sauce or tamari (for gluten-free option)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced (optional)
  • 1 teaspoon fresh ginger, grated (optional)
  • Salt and black pepper to taste
  • Toasted sesame seeds for garnish
  • Chopped scallions or fresh herbs for garnish (optional)
  • 2 tablespoons neutral oil (such as canola or avocado) for tossing squash

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cut the kabocha squash in half and scoop out the seeds. Slice into 1-inch thick wedges, leaving the skin on. Place wedges in a large mixing bowl.
  3. Drizzle 2 tablespoons of neutral oil over the wedges. Add salt and pepper to taste and toss to coat evenly.
  4. Spread the squash wedges evenly on the baking sheet, skin side down.
  5. Roast the squash for about 25 minutes until tender and starting to brown. Rotate the tray halfway through if needed.
  6. While roasting, combine miso paste, honey or maple syrup, soy sauce or tamari, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Warm over low heat, stirring frequently, until thickened to a syrupy consistency (about 5 minutes).
  7. Remove the squash from the oven and brush each wedge generously with the sweet miso glaze.
  8. Return the squash to the oven and roast for another 10-12 minutes until the glaze bubbles and caramelizes.
  9. Garnish with toasted sesame seeds and chopped scallions or fresh herbs. Serve warm.

Notes

If glaze thickens too much, gently warm before brushing. Watch closely during last 5 minutes to avoid burning sugars. Leaving skin on adds flavor and helps hold wedges. For extra crunch, broil for 1-2 minutes at the end, watching carefully. Can substitute honey with maple syrup or agave nectar for vegan version. Use tamari for gluten-free option. Store leftovers in airtight container in fridge up to 3 days; reheat gently in skillet or oven. Freezing not recommended.

Nutrition

Keywords: roasted kabocha squash, miso glaze, fall recipe, sweet miso, easy squash recipe, vegetarian, gluten-free, autumn dish

Find it online: https://blairrecipes.com/roasted-kabocha-squash-recipe-easy-sweet-miso-glaze-for-fall/