Description
Miso Butter Roasted Kabocha Squash is the perfect blend of sweet and savory flavors that will elevate your dining experience. The creamy texture of kabocha squash is enhanced by a rich miso butter sauce, creating a dish that’s both comforting and impressive. This easy-to-make recipe is ideal for gatherings or cozy dinners at home, with vibrant colors that make it a stunning centerpiece on any table.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the kabocha squash, scoop out seeds, and cut into one-inch wedges.
- In a saucepan over low heat, melt butter. Stir in miso paste until smooth, then add maple syrup, olive oil, salt, and pepper; whisk until combined.
- Coat squash wedges in the miso butter mixture using clean hands or two spoons.
- Arrange coated wedges in a single layer on the baking sheet and roast for 25-30 minutes until tender and caramelized. For extra crispiness, broil for an additional 2-3 minutes.
- Garnish with fresh herbs if desired before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg