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Easy Savory Sweet Miso Glazed Kabocha Squash Wedges Recipe

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These miso glazed kabocha squash wedges are caramelized, creamy, and packed with umami. A simple yet impressive side dish that’s ready in about 35 minutes.

Ingredients

Scale
  • 1 medium kabocha squash (about 2 to 2.5 pounds)
  • 2 tablespoons avocado oil (or any neutral oil with high smoke point)
  • ½ teaspoon fine sea salt
  • 2 tablespoons white miso paste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame seeds (optional, for garnish)
  • 2 green onions, thinly sliced (optional, for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the kabocha squash. Using a sharp chef’s knife, cut the squash in half from stem to base. Place flat-side down and cut each half into 1-inch thick wedges. Scoop out seeds and stringy pulp.
  3. Place wedges in a large mixing bowl. Drizzle with avocado oil and sprinkle with salt. Toss to coat evenly.
  4. In a small bowl, whisk together white miso paste, maple syrup, rice vinegar, toasted sesame oil, and minced garlic until smooth. Reserve about one-third of the glaze for later.
  5. Arrange oiled wedges in a single layer on the prepared baking sheet, not touching. Brush generously with the miso glaze.
  6. Roast for 15 minutes. Remove from oven, flip wedges carefully, and brush with remaining glaze. Return to oven and roast for another 15–20 minutes, until tender and caramelized.
  7. Let cool on the pan for 2–3 minutes. Transfer to a platter, sprinkle with sesame seeds, green onions, and flaky sea salt. Serve warm or at room temperature.

Notes

Do not skip the oil under the glaze—it prevents burning and ensures even cooking. Cut wedges uniformly (about 1 inch thick) for even roasting. Avoid overcrowding the pan; use two pans if needed. Let wedges rest 2–3 minutes after roasting for better texture. For a spicier version, add 1 teaspoon sriracha or gochujang to the glaze. For an air fryer method, cook at 375°F (190°C) for 12–15 minutes, flipping halfway. Leftovers keep in the fridge for up to 4 days; reheat in oven or air fryer at 375°F for 5–7 minutes.

Nutrition

Keywords: miso glazed kabocha squash, roasted kabocha squash, miso squash wedges, easy squash side dish, vegan squash recipe, gluten-free squash

Find it online: https://fizzlefork.com/easy-savory-sweet-miso-glazed-kabocha-squash-wedges-recipe/