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Easy Caramelized Ginger Miso Kabocha Squash (Best Recipe)

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This caramelized ginger miso kabocha squash is a quick and easy side dish that’s both wholesome and indulgent. The creamy squash is coated in a savory-sweet miso glaze and roasted until tender with crispy, caramelized edges.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 2 tablespoons white miso paste
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Prepare the kabocha squash: Wash the outside well. Using a sharp chef’s knife, carefully cut the squash in half from stem to stern. Scoop out the seeds and stringy pulp. Place each half cut-side down and slice into 1-inch thick wedges, then cut each wedge crosswise into 1-inch pieces.
  3. Make the glaze: In a medium mixing bowl, combine 2 tablespoons white miso paste, 1 tablespoon grated fresh ginger, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon soy sauce or tamari, 1 tablespoon toasted sesame oil, and 2 tablespoons neutral oil. Whisk until smooth.
  4. Toss the squash: Add the kabocha chunks to the bowl with the glaze. Use a spatula or your hands to toss until every piece is evenly coated. Let it sit for 5 minutes if desired.
  5. Arrange on the baking sheet: Spread the glazed squash pieces in a single layer on the prepared baking sheet, making sure they are not touching.
  6. Roast for 25-30 minutes: Roast for 15 minutes, then flip each piece. Return to the oven and roast for another 10-15 minutes until fork-tender and edges are caramelized.
  7. Garnish and serve: Remove from the oven and let cool on the pan for 2-3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve warm or at room temperature.

Notes

Don’t skip flipping the squash for even caramelization. Grate ginger on a microplane for best results. Watch the miso—it’s salty, so don’t add more. Use room-temperature ingredients for a smooth glaze. For an air fryer, cook at 375°F (190°C) for 12-15 minutes, shaking halfway through.

Nutrition

Keywords: kabocha squash, miso, ginger, caramelized, roasted, vegan, gluten-free, side dish

Find it online: https://freshforkful.com/easy-caramelized-ginger-miso-kabocha-squash-best-recipe/