Home / Japanese-Fusion / Miso-Maple Glazed Roasted Kabocha Squash with Toasted Chili Crunch
Miso-Maple Glazed Roasted Kabocha Squash with Toasted Chili Crunch
Main Course

Miso-Maple Glazed Roasted Kabocha Squash with Toasted Chili Crunch

Experience the ultimate umami-bomb with our Miso-Maple Glazed Kabocha Squash, a trending plant-forward dish that balances deep earthy sweetness with a sophisticated salty edge. Kabocha, prized for its velvety, chestnut-like texture and vibrant orange...

⏱️

24 Min Prep

🔥

16 Min Cook

🍽️

2 Servings

🥗

Vegetarian

Ingredients

  • 1 medium Kabocha squash (seeded and sliced into wedges)
  • 3 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp avocado oil
  • 1 tsp grated fresh ginger
  • 2 tbsp store-bought chili crunch
  • 1 tbsp toasted sesame seeds
  • fresh cilantro for garnish

Instructions

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the white miso, maple syrup, rice vinegar, avocado oil, and grated ginger until emulsified into a smooth glaze.
3
Arrange the Kabocha wedges on the prepared baking sheet and brush both sides generously with the miso-maple mixture.
4
Roast for 25-30 minutes, flipping halfway through, until the squash is fork-tender and the edges are caramelized with a beautiful golden char.
5
Remove from the oven and while still hot, drizzle the chili crunch over the wedges and sprinkle with toasted sesame seeds and fresh cilantro.
6
Serve immediately as a vibrant, savory-sweet centerpiece.

Recipe Information

Cuisine
Japanese-Fusion
Course
Main Course
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

24 mins

Cooking Time

16 mins

Total Time

40 mins
#japanese-fusion #maincourse #vegetarian
Author

Master Chef

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