Description
Sweet, nutty kabocha squash gets a delicious upgrade with a savory-sweet sesame miso glaze—roasted to perfection and finished with sesame seeds and green onions for a warm, comforting flavor boost. A cozy side dish that complements any meal beautifully.
40 min
4
servings
Ingredients
2
lb
kabocha pumpkin
(cut and peeled, 2" pieces)
3
tsp
light miso
¼
cup
water
1
Tbsp
honey
1
tsp
sesame oil
1
Tbsp
light oil
1
Tbsp
rice vinegar
1
tsp
finely grated ginger
2
Tbsp
white sesame seeds
2
Tbsp
green onions
(sliced thin)
Prep Time:
15 min
Cooking Time:
25 min
Total Time:
40 min
Instructions
In a medium bowl or jar, whisk together the miso, water, honey, toasted sesame oil, light oil, rice vinegar and grated ginger to create the sauce.
Arrange the kabocha on a parchment-lined baking sheet and baste with the sauce. Cook at 350°F for 25 minutes, or until easily pierced with a toothpick. Transfer using a spatula to a serving dish and drizzle with additional sauce; top with toasted sesame seeds and green onion slices.
