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Miso-glazed Kabocha Squash

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


  • 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

Nutrition 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

How to Make It

  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.

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

  5. Note: Nutritional analysis is per serving.