A simple glaze of miso, maple and butter turns roasted Kabocha deeply caramelized, sweet and savory. It is an easy side dish that tastes like it came from a restaurant.
Prep: 10 minutes | Cook: 30 minutes | Serves: 4
Ingredients
- 1 medium Kabocha squash, seeded and cut into 1 inch wedges
- 2 tablespoons white or yellow miso
- 2 tablespoons melted butter or olive oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Heat the oven to 425°F and line a sheet pan with parchment.
- Whisk the miso, butter, maple syrup, rice vinegar and soy sauce into a smooth glaze.
- Toss the Kabocha wedges with half the glaze and arrange in a single layer.
- Roast 15 minutes, flip, brush with the remaining glaze, and roast 10 to 15 minutes more until tender and caramelized.
- Sprinkle with sesame seeds and scallions and serve warm.
Farm Tip
Watch the last few minutes closely. The sugars in the miso glaze caramelize quickly and can go from golden to dark fast.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
