Main Course

Miso-Maple Glazed Roasted Kabocha Squash with Toasted Pepita Crunch

Name: Miso-Maple Glazed Roasted Kabocha Squash with Toasted Pepita Crunch
Prep time: 14 min
Cook time: 10 min
Total time: 24 min
Yield: 2 servings
Cuisine: Japanese-Fusion
Ingredients: 1 medium kabocha squash (sliced into 1-inch wedges); 3 tbsp white miso paste; 2 tbsp pure maple syrup; 1 tbsp rice vinegar; 2 tbsp avocado oil; 1/2 tsp smoked paprika; 1/4 cup raw pepitas; 1 tbsp toasted sesame oil; fresh cilantro for garnish

Experience the ultimate balance of umami and sweetness with our Miso-Maple Glazed Kabocha Squash. This dish elevates the humble Japanese winter squash by pairing its naturally chestnut-like flavor with a complex, savory-sweet miso glaze that carameli...

⏱️

14 Min Prep

🔥

10 Min Cook

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2 Servings

🥗

Vegetarian

Ingredients

1 medium kabocha squash (sliced into 1-inch wedges)
3 tbsp white miso paste
2 tbsp pure maple syrup
1 tbsp rice vinegar
2 tbsp avocado oil
1/2 tsp smoked paprika
1/4 cup raw pepitas
1 tbsp toasted sesame oil
fresh cilantro for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the white miso, maple syrup, rice vinegar, and avocado oil until a smooth glaze forms.

Arrange the kabocha wedges on the tray and brush each side generously with the miso-maple mixture.

Roast for 25-30 minutes, flipping halfway through, until the edges are caramelized and the flesh is fork-tender.

While the squash roasts, lightly toast the pepitas in a dry skillet over medium heat until fragrant and golden brown.

Once the squash is finished, drizzle with toasted sesame oil, top with the crunchy pepitas, and finish with a scattering of fresh cilantro leaves for a bright, herbaceous contrast.

Recipe Information

Cuisine
Japanese-Fusion

Course
Main Course

Diet
Vegetarian

Total Time
24 mins

Recipe Time chart

Preparation Time

14 mins

Cooking Time

10 mins

Total Time

24 mins

#japanese-fusion #maincourse #vegetarian

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