Ingredients for Miso Glazed Kabocha Squash
- White Miso
- Fresh Ginger
- 2 tablespoons sake
- 1 tablespoon vegetable oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- Light Brown Sugar
- Kabocha Squash
- Toasted Sesame Oil
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How to Make Miso Glazed Kabocha Squash
- Preheat oven to 375°F (190°C).
- In a blender or food processor, combine 2 tablespoons white miso paste, 1 tablespoon grated fresh ginger, 2 tablespoons sake, 1 tablespoon vegetable oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon brown sugar. Blend until smooth.
- Peel, seed, and slice 1 medium kabocha squash (about 2 pounds) into ½-inch thick slices.
- In a large bowl, toss the squash slices with the miso mixture, ensuring they are evenly coated.
- Arrange the squash slices, slightly overlapping, on a large baking sheet lined with parchment paper.
- Bake for 15 minutes.
- Remove from oven, brush the squash slices with the remaining miso glaze.
- Return to the oven and bake for another 5-10 minutes, or until the squash is tender and slightly caramelized. Check for doneness by piercing the thickest edges with a fork.
- Drizzle with ½ teaspoon toasted sesame oil before serving. Enjoy hot or warm!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
16g
Fat
4g
Carbs
2g
