Home / Japanese-Fusion / Miso-Maple Glazed Roasted Kabocha: The Ultimate Umami Fall Side
Miso-Maple Glazed Roasted Kabocha: The Ultimate Umami Fall Side
Side Dish

Miso-Maple Glazed Roasted Kabocha: The Ultimate Umami Fall Side

Experience the perfect harmony of earthy sweetness and deep, savory umami with this Miso-Maple Glazed Kabocha. This dish elevates humble squash into a gourmet experience, balancing the natural, chestnut-like flavor of kabocha with a silky, fermented ...

⏱️

22 Min Prep

🔥

49 Min Cook

🍽️

3 Servings

🥗

Vegetarian

Ingredients

  • 1 medium Kabocha squash (peeled and cubed)
  • 3 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 1/4 cup toasted pepitas
  • 1 tbsp black 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 mixing bowl, whisk together the white miso, maple syrup, rice vinegar, sesame oil, and grated ginger until smooth and emulsified.
3
Place the cubed kabocha squash into a large mixing bowl, pour the miso-maple glaze over the top, and toss thoroughly until every piece is evenly coated.
4
Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not touching for optimal caramelization.
5
Roast for 25-30 minutes, turning once halfway through, until the edges are dark golden brown and the centers are fork-tender.
6
Remove from the oven and immediately sprinkle with toasted pepitas and black sesame seeds.
7
Garnish with fresh cilantro leaves before serving warm.

Recipe Information

Cuisine
Japanese-Fusion
Course
Side Dish
Diet
Vegetarian
Total Time
71 mins

Recipe Time chart

Preparation Time

22 mins

Cooking Time

49 mins

Total Time

71 mins
#japanese-fusion #sidedish #vegetarian
Author

Master Chef

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