Miso-Maple Glazed Roasted Kabocha Squash with Toasted Pecan Gremolata
Main Course

Miso-Maple Glazed Roasted Kabocha Squash with Toasted Pecan Gremolata

Experience the ultimate seasonal comfort with this Miso-Maple Glazed Kabocha Squash. This dish marries the deep, earthy sweetness of roasted Japanese pumpkin with the savory complexity of fermented white miso, creating a perfect umami profile that da...

⏱️

15 Min Prep

🔥

28 Min Cook

🍽️

4 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
  • 1/4 cup toasted pecans (chopped)
  • 1/4 cup fresh cilantro (minced)
  • 1 small chili (thinly sliced)
  • 2 tbsp extra virgin olive oil
  • 1 tsp flaky sea salt

Instructions

1
Begin by preheating your oven to 400°F (200°C) and lining a heavy-duty baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the white miso paste, maple syrup, rice vinegar, and olive oil until a smooth, emulsified glaze forms.
3
Arrange the Kabocha squash wedges on the tray and brush generously with the miso-maple mixture until every crevice is coated.
4
Roast for 25 to 30 minutes, or until the edges begin to caramelize into a deep golden brown and the interior is fork-tender.
5
While the squash roasts, combine the chopped pecans, fresh cilantro, and chili in a small bowl to create the gremolata.
6
Once the squash is perfectly tender, remove it from the oven, plate immediately, and sprinkle the vibrant pecan gremolata over the top for a crunch that elevates the velvety texture of the squash.

Recipe Information

Cuisine
Modern Fusion
Course
Main Course
Diet
Vegetarian
Total Time
43 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

28 mins

Total Time

43 mins
#modernfusion #maincourse #vegetarian
Author

Master Chef

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