Main Course

Miso-Maple Glazed Roasted Kabocha: The Umami-Packed Fall Superfood

Name: Miso-Maple Glazed Roasted Kabocha: The Umami-Packed Fall Superfood
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Japanese-Fusion
Ingredients: 1 medium Kabocha squash (seeded and sliced into wedges); 3 tbsp white miso paste; 2 tbsp pure maple syrup; 1 tbsp toasted sesame oil; 1 tsp grated fresh ginger; 1 tbsp soy sauce; 1 tbsp black sesame seeds; 2 thinly sliced scallions; 1/4 cup chopped roasted cashews

Experience the ultimate harmony of flavors with our Miso-Maple Glazed Roasted Kabocha, a dish that masterfully bridges the gap between earthy sweetness and deep, savory umami. Kabocha squash, revered for its velvety, chestnut-like texture, acts as th...

⏱️

15 Min Prep

🔥

25 Min Cook

🍽️

5 Servings

🥗

Vegan

Ingredients

1 medium Kabocha squash (seeded and sliced into wedges)
3 tbsp white miso paste
2 tbsp pure maple syrup
1 tbsp toasted sesame oil
1 tsp grated fresh ginger
1 tbsp soy sauce
1 tbsp black sesame seeds
2 thinly sliced scallions
1/4 cup chopped roasted cashews

Instructions

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

In a small mixing bowl, whisk together the white miso, maple syrup, toasted sesame oil, grated ginger, and soy sauce until a smooth, thick glaze forms.

Arrange the kabocha wedges on the baking sheet and use a pastry brush to coat both sides of each wedge generously with the miso mixture.

Roast the squash for 25 to 30 minutes, turning once halfway through, until the edges are caramelized, charred, and the flesh is fork-tender.

Once out of the oven, immediately garnish with black sesame seeds, fresh scallions, and the chopped roasted cashews for an essential textural crunch that elevates the dish.

Recipe Information

Cuisine
Japanese-Fusion

Course
Main Course

Diet
Vegan

Total Time
40 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

25 mins

Total Time

40 mins

#japanese-fusion #maincourse #vegan

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