Home / Japanese-Mediterranean Fusion / Miso-Maple Glazed Roasted Kabocha Squash with Toasted Dukkah
Miso-Maple Glazed Roasted Kabocha Squash with Toasted Dukkah
Main Course

Miso-Maple Glazed Roasted Kabocha Squash with Toasted Dukkah

This Miso-Maple Glazed Kabocha Squash is the ultimate bridge between savory umami depth and natural autumnal sweetness. The Kabocha, prized for its velvety, chestnut-like texture, acts as the perfect canvas for a bold glaze that balances the funky sa...

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22 Min Prep

🔥

23 Min Cook

🍽️

6 Servings

🥗

Vegetarian

Ingredients

  • 1 medium Kabocha squash cut into wedges
  • 3 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 3 tbsp toasted dukkah spice blend
  • fresh cilantro for garnish

Instructions

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the white miso paste, maple syrup, rice vinegar, olive oil, and smoked paprika until the glaze reaches a smooth, emulsified consistency.
3
Arrange the Kabocha squash wedges on the baking sheet, ensuring they are not touching for optimal caramelization.
4
Brush each wedge generously with the miso-maple glaze, coating both sides thoroughly.
5
Roast for 25–30 minutes, turning once halfway through, until the edges are golden-brown and the flesh is fork-tender.
6
Remove from the oven, immediately sprinkle with the crunchy dukkah blend while the glaze is still tacky, and garnish with fresh cilantro before serving warm.

Recipe Information

Cuisine
Japanese-Mediterranean Fusion
Course
Main Course
Diet
Vegetarian
Total Time
45 mins

Recipe Time chart

Preparation Time

22 mins

Cooking Time

23 mins

Total Time

45 mins
#japanese-mediterraneanfusion #maincourse #vegetarian
Author

Master Chef

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