Perfect Miso Butter Roasted Kabocha Squash (Easy Side Dish)
This miso butter roasted kabocha squash is a simple yet stunning side dish with creamy, caramelized edges and a savory-sweet glaze. Ready in about 35 minutes, it’s perfect for fall gatherings or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Japanese
Ingredients
Scale
- 1 medium kabocha squash (about 2 to 2.5 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons unsalted butter, softened
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- Sesame seeds for garnish (optional)
- Thinly sliced green onions for garnish (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the kabocha squash well. Carefully cut it in half from stem to bottom. Scoop out the seeds and stringy bits.
- Cut each half into 1-inch thick wedges (crescent shapes, about 2 to 3 inches wide).
- Place the wedges on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat, then arrange in a single layer.
- Roast for 15 minutes.
- While the squash roasts, combine softened butter, white miso paste, maple syrup, rice vinegar, and minced garlic in a small bowl. Mash with a fork until smooth.
- After 15 minutes, remove the pan from the oven. Brush the miso butter mixture generously over each piece of squash, then flip and brush the other side.
- Return to the oven and roast for another 10 to 12 minutes, until the squash is tender when pierced with a fork and the edges are deeply caramelized.
- Remove from the oven and let rest for 2 to 3 minutes. Transfer to a serving platter and garnish with sesame seeds, green onions, and flaky sea salt if desired.
Notes
Don’t skip the first roast without miso butter to prevent burning. Cut squash evenly for uniform cooking. Use room temperature butter for easy mixing. Toast sesame seeds for better flavor. Avoid overcrowding the pan to ensure caramelization.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 185
- Sugar: 8
- Sodium: 320
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 3
- Protein: 3
Keywords: miso butter roasted kabocha squash, easy side dish, roasted squash, miso butter, kabocha squash recipe, fall side dish, vegetarian, gluten-free