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

Miso-Maple Glazed Roasted Kabocha Squash with Toasted Pepitas

This Miso-Maple Glazed Kabocha Squash represents the perfect intersection of umami depth and natural, earthy sweetness. The dense, chestnut-like texture of the Kabocha squash acts as the ideal canvas for the savory funk of white miso, which is balanc...

⏱️

7 Min Prep

🔥

13 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
  • 1/4 cup toasted pepitas
  • 1 tbsp fresh ginger (minced)
  • 1 tsp chili flakes
  • 1/4 cup fresh cilantro leaves

Instructions

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the white miso, maple syrup, rice vinegar, minced ginger, and avocado oil until a smooth, emulsified glaze forms.
3
Arrange the Kabocha squash wedges on the baking sheet and generously brush each piece with the miso-maple glaze, ensuring even coverage on both sides.
4
Roast the squash for 25-30 minutes, or until the edges are caramelized and charred while the flesh remains fork-tender.
5
Once out of the oven, garnish immediately with toasted pepitas, a sprinkle of chili flakes for heat, and fresh cilantro leaves for a bright, herbaceous finish.
6
Serve warm as a hearty centerpiece or a sophisticated plant-based side.

Recipe Information

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

Recipe Time chart

Preparation Time

7 mins

Cooking Time

13 mins

Total Time

20 mins
#japanese-fusion #maincourse #vegetarian
Author

Master Chef

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