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Miso-glazed Kabocha Squash

Serves 8

Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash.

Miso-glazed Kabocha Squash

Photo: Leigh Beisch; Styling: Dan Becker
 6 tablespoons white miso*
  3-in. piece fresh ginger, peeled and very finely grated
 1/4 cup sake or fino sherry
 3 tablespoons vegetable oil
 2 tablespoons rice vinegar (not seasoned)
 2 tablespoons soy sauce
 2 tablespoons firmly packed light brown sugar
 1/2 kabocha squash (about 1 1/2 lbs.), seeded and cut into 1/4-in. slices
 2 teaspoons toasted sesame oil
Step 1

Preheat oven to 375°. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.

Step 2

In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce.

Step 3

Bake 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes. Drizzle with sesame oil and serve hot or warm.

Step 4

*Find white miso in the refrigerated area of your supermarket's produce section.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 8

Amount Per Serving
Calories 131Calories from Fat 50
% Daily Value *
Total Fat 7.2g12%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 732mg31%
Total Carbohydrate 13g5%

Dietary Fiber 1.8g8%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.