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Savory Roasted Kabocha Squash with Miso Butter

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This savory roasted kabocha squash with miso butter is the side dish that makes people close their eyes and go quiet. It takes about thirty minutes, most of which is just the oven doing the work, and the miso butter changes everything—it is salty and funky and rich, and it clings to every caramelized edge.

Ingredients

Scale
  • 1 medium kabocha squash (about 2 to 2.5 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons white miso paste
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 small clove garlic, minced (optional)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut the kabocha squash: Place the squash on a sturdy cutting board. Carefully cut off a thin slice from the top and bottom to create flat surfaces. Stand the squash on one flat end and cut it in half from top to bottom. Scoop out the seeds and stringy fibers with a spoon. Cut each half into wedges, about 1 to 1.5 inches thick at the widest part. Leave the skin on.
  3. Place the squash wedges on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss to coat evenly, then arrange cut-side down.
  4. Roast the squash for 25 to 30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork. The edges should be caramelized and slightly charred.
  5. While the squash roasts, make the miso butter: In a small saucepan over low heat, melt 3 tablespoons of unsalted butter. Remove from heat and whisk in 2 tablespoons of white miso paste, 1 tablespoon of maple syrup, 1 teaspoon of toasted sesame oil, and the minced garlic (if using) until smooth.
  6. When the squash is done, remove from the oven and let cool for 2 minutes. Brush or drizzle the miso butter generously over each wedge. Reserve a little for serving.
  7. Transfer the glazed squash to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Finish with a pinch of flaky sea salt. Serve immediately.

Notes

For easier cutting, microwave the whole squash for 2-3 minutes to soften slightly. Do not overcrowd the baking sheet to ensure caramelization. White miso is essential; red miso is too intense. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best texture.

Nutrition

Keywords: roasted kabocha squash, miso butter, easy side dish, fall recipe, vegetarian, gluten-free, savory squash, umami

Find it online: https://leilameals.com/savory-roasted-kabocha-squash-with-miso-butter-easy-and-best-side-dish/