Miso-Maple Glazed Roasted Kabocha: The Ultimate Umami-Sweet Harvest Bowl
Main Course

Miso-Maple Glazed Roasted Kabocha: The Ultimate Umami-Sweet Harvest Bowl

Experience the perfect balance of earthiness and luxury with this Miso-Maple Glazed Roasted Kabocha. This dish elevates the humble winter squash by pairing the deep, fermented umami of white miso with the natural, woodsy sweetness of pure maple syrup...

⏱️

25 Min Prep

🔥

21 Min Cook

🍽️

3 Servings

🥗

Vegan

Ingredients

  • 1 medium Kabocha squash cut into wedges
  • 3 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 2 tbsp toasted black sesame seeds
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp chili crisp oil

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 to create the glaze.
3
Arrange the kabocha wedges on the prepared sheet, brushing each side generously with the miso-maple mixture.
4
Roast for 25-30 minutes, turning halfway through, until the squash is fork-tender and the edges are caramelized with a deep golden char.
5
Once removed from the oven, immediately drizzle with chili crisp oil and scatter the toasted black sesame seeds and fresh cilantro over the top.
6
Serve hot as a savory-sweet centerpiece or atop a bed of fluffy jasmine rice for a comforting, nutritionally dense meal.

Recipe Information

Cuisine
Japanese-Fusion
Course
Main Course
Diet
Vegan
Total Time
46 mins

Recipe Time chart

Preparation Time

25 mins

Cooking Time

21 mins

Total Time

46 mins
#japanese-fusion #maincourse #vegan
Author

Master Chef

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