Miso Butter Roasted Kabocha Squash

Name: Miso Butter Roasted Kabocha Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 medium Kabocha Squash (about 2 lbs); 3 tbsp White Miso Paste; 4 tbsp Unsalted Butter; 2 tbsp Olive Oil; 2 tbsp Maple Syrup; Salt and Pepper to taste; Fresh Herbs (optional, e.g., thyme or rosemary)

Published: August 29, 2025

by Sarah Connor

Why You'll Love This Recipe

Miso Butter Roasted Kabocha Squash is incredibly easy to prepare and requires minimal ingredients
The flavor profile is a fantastic balance of sweet, savory, and nutty notes
Visually, its vibrant orange hue makes it a stunning centerpiece on any table
Plus, it’s versatile enough to serve as a side dish or even as a main vegetarian option!

Nothing beats the joy of hearing “Wow, you made this?” from family and friends as they devour every last morsel.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Kabocha Squash: Look for one that feels heavy for its size; it’s usually sweeter and creamier.
Miso Paste: White miso gives a milder flavor, while red miso packs more punch—choose according to your taste.
Unsalted Butter: Opt for high-quality butter for the best flavor; it makes all the difference!
Olive Oil: A drizzle of good olive oil enhances flavor and helps with roasting.
Maple Syrup: This adds a touch of sweetness that beautifully complements the squash’s natural sugars.
Salt and Pepper: Essential for seasoning; don’t skip them!
Fresh Herbs (optional): Thyme or rosemary can add an aromatic touch if you’re feeling fancy. For more inspiration, check out this fresh herbed tuna salad recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat that oven of yours to 400°F (200°C). Grab your trusty baking sheet and line it with parchment paper or foil—this makes cleanup easier than finding matching socks in the laundry.

Prepare the Squash: Cut your kabocha squash in half using a sturdy knife (watch those fingers!). Scoop out the seeds with a spoon—think of it as giving it a little spa treatment. Then slice each half into wedges about one inch thick.

Make the Miso Butter: In a small saucepan over low heat, melt your unsalted butter until it’s bubbly but not browned. Stir in three tablespoons of miso paste until smooth. Pumpkin Stir Fry recipe Add maple syrup, olive oil, salt, and pepper; whisk everything together like you’re on an Olympic whisking team.

Coat the Squash: Place your squash wedges in a large bowl and pour that heavenly miso butter mixture over them. With clean hands (or two spoons if you’re feeling fancy), toss until every piece is evenly coated—no wedge left behind!

Roast in Oven: Arrange those deliciously coated wedges in a single layer on your prepared baking sheet. Roast them in the oven for about 25-30 minutes until they’re tender and caramelized at the edges. If you want an extra crispy finish, broil them for an additional 2-3 minutes at the end—just don’t walk away unless you enjoy charred offerings!

Garnish & Serve: Once perfectly roasted, take them out and let them cool slightly before serving. Sprinkling fresh herbs on top adds that refined touch to impress your guests or yourself because you deserve it too!

Enjoy your Miso Butter Roasted Kabocha Squash warm as a side dish or even toss it into salads or grain bowls throughout the week—it’s just that good! Spicy Miso Ramen.

You Must Know

Miso Butter Roasted Kabocha Squash is a delightful blend of sweet and savory flavors
This dish not only impresses at the dinner table but also fills your kitchen with an irresistible aroma that makes everyone curious for a taste

Perfecting the Cooking Process

Start by preheating your oven to 400°F while you slice the kabocha. Roast it first, then mix with the miso butter to ensure even flavor distribution.

Add Your Touch

Feel free to swap out the kabocha for butternut squash or sweet potatoes. Add spices like cinnamon or a splash of maple syrup for extra sweetness and warmth. Butternut Squash Soup.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 10 minutes to retain crispiness.

Chef's Helpful Tips

For perfectly roasted kabocha, cut it into uniform pieces to ensure even cooking
Always taste your miso butter mixture before applying; adjust saltiness based on preference
Don’t skip the roasting time; it truly enhances the flavor!

Cooking this Miso Butter Roasted Kabocha Squash became my go-to dish during family gatherings, earning applause and requests for seconds every single time!

FAQ

Can I use other types of squash?

Yes, butternut squash or acorn squash works well as substitutes in this recipe.

How do I know when the kabocha is done?

The squash should be fork-tender and slightly caramelized on the edges when fully roasted.

What can I serve with Miso Butter Roasted Kabocha Squash?

Pair it with grilled chicken, roasted fish, or a simple green salad for a balanced meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card