Miso Maple Kabocha Squash

Tender kabocha squash wedges roast with a savory-sweet white miso and maple glaze, while sesame oil and toasted seeds add nutty depth and a lightly crisp finish.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 2.5 pounds kabocha squash
• 2 tablespoons white miso
• 2 tablespoons pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon neutral oil
• 1 tablespoon rice vinegar
• 1 clove garlic
• 1 tablespoon sesame seeds
• 0.25 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment. (about 5 min) — 425°F
2. Scrub the kabocha squash, halve it, and scoop out the seeds. Cut it into 1-inch-thick wedges; the skin can remain on. (about 8 min)
3. Whisk the miso, maple syrup, sesame oil, neutral oil, rice vinegar, grated garlic, and salt in a small bowl. (about 3 min)
4. Arrange the squash in a single layer on the baking sheet. Toss with the miso-maple mixture until evenly coated. (about 4 min)
5. Roast for 20 minutes. Turn the wedges, then roast for 10 to 15 minutes more, until fork-tender and deeply caramelized at the edges. (about 35 min) — 425°F
6. Sprinkle with sesame seeds and serve hot. (about 1 min)