Miso-glazed Kabocha Squash

Miso-glazed Kabocha SquashRecipe
Photo: Leigh Beisch; Styling: Dan Becker
Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash.
Serves 8


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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


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

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.

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.

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

Note: Nutritional analysis is per serving.

Created date

September 2008

Nutritional Information

Calories 131
Caloriesfromfat 50 %
Protein 2.7 g
Fat 7.2 g
Satfat 0.9 g
Carbohydrate 13 g
Fiber 1.8 g
Sodium 732 mg
Cholesterol 0.0 mg