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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Miso-glazed Kabocha Squash

Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash.

Sunset OCTOBER 2008

  • Yield: Serves 8


  • 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.

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 50%
  • Protein: 2.7g
  • Fat: 7.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 13g
  • Fiber: 1.8g
  • Sodium: 732mg
  • Cholesterol: 0.0mg

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Miso-glazed Kabocha Squash recipe