Looking for an easy fall side dish? This miso-glazed roasted kabocha squash is sweet, salty, and perfect on grain bowls or alongside turkey. Read more now.
Two years ago I was introduced to a flavor combination that blew my mind: miso and butternut squash. On pizza. Let that soak in for a moment.
While I’ve since made my own version of the life-changing pizza, ever since I’ve been obsessed with pairing the salty-sweet flavor of white miso with nutty winter squash. And out of all the pairings, my favorite has been kabocha squash.
Initially, this was going to be an elaborate recipe for homemade ravioli with ricotta, miso kabocha squash filling. But with Bry and I traveled to the east coast almost every other week lately, homemade ravioli was not going to happen.
Instead, I went with a tried-and-true option: roasted squash slices. Simple, yes, but also tasty and versatile. If you’re looking for a fun spin on Thanksgiving side dishes, this one should make the list!
So let’s talk a little about the ingredients and how to make this miso-glazed goodness.
Miso paste is made from fermented soybeans. Interestingly, the longer the soybeans are left to ferment, the darker and more complex the flavor gets.
The reason I love miso paste is that it’s jam-packed with an umami flavor that’s hard to get from many other foods. A.K.A. Need to add a little extra oomph to your stir-fry, noodle soup or grain bowl? Mix in a tablespoon of miso paste.
Now, the type of paste matters. I usually keep white miso around as it’s sweeter and less salty; however, if you’re really looking to make a statement go with red miso as it has a stronger flavor and is much saltier.
I’ve purchased miso from Whole Foods and King Soopers, but I know I’ve also seen it at Trader Joe’s. While each grocery store layout is different, it’s usually hiding out near the tofu and other soy-based vegan foods.
Despite being way more flavorful than butternut squash, kabocha can be much harder to find. I usually have good luck at Trader Joe’s and Sprouts, but have struck out at King Soopers and Safeway.
If you can’t find kabocha, acorn, buttercup, and sugar pumpkins are the best alternatives as they have a similar sweetness. However, if you’re really limited on your squash options, butternut squash will also work.
Step 1: Preheat oven to 400 F and line a baking sheet with parchment paper.
Step 2: Rinse and slice squash
Start by Rinsing any dirt off the kabocha squash. Next, thinly slice off the top and bottom of the squash.
Cut squash in half and then remove the seeds using a spoon.
Next, slice each half into thin slices. Place slices in a mixing bowl and toss with avocado oil.
Step 3: Roast for 30 minutes and make miso glaze
Place squash in a single layer on prepared baking sheet and roast for 30 minutes, or until soft and just starting to brown. I recommend flipping the squash about half way through.
While squash is cooking, whisk together melted butter, miso, and maple syrup in a small bowl. Set aside.
Step 4: Add glaze and cook 5-8 more minutes before serving
Once squash is soft, brush miso glaze over the tops of the slices and then return to oven for 5-8 minutes or until maple glaze is bubbling and squash is lightly browned.
Remove from heat and allow to cool slightly before eating.
While it’d be perfect in a grain bowl with crispy chickpeas and roasted broccoli, I love the pairing of winter squash with turkey.
So, for the ultimate fall meal, I recommend serving it with these Healthy Apple Turkey Meatballs or lose the bun and make a salad with mixed greens, this squash, and an Apple Cheddar Turkey Burger patty.
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