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roasted kabocha squash wedges with miso glaze on a white plate

Roasted Kabocha Squash with Miso Glaze

Delicious roasted kabocha squash drizzled with a creamy, garlicky miso glaze. This recipe is a healthy side dish and is ready in 30 minutes.
5 from 1 vote
Prep Time :10 minutes
Cook Time :30 minutes
Yield: 6 servings
Author: Amanda Paa



  • 1 (2.5 to 3 pound) kabocha squash
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt

Miso Glaze

  • 2 cloves garlic, minced
  • 2 tablespoons grapeseed or sunflower oil
  • 2 tablespoons low sodium tamari
  • 2 teaspoons sesame oil
  • 2 tablespoons white miso
  • 1 tablespoon maple syrup
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes (1/4 teaspoon if you blend the glaze)


  • Preheat oven to 375 degrees F.
  • Cut your squash in half vertically, from stem to root. Scoop out seeds. Then cut each half into slices/wedges that are about 1/2 inch thick. Add to a large bowl and drizzle olive oil over the top. Toss squash with your hands and rub olive oil into the pieces.
  • Place on a parchment lined baking sheet so that they are not touching. Sprinkle with salt.
  • Roast for about 30 minutes, turning the squash onto the opposite side halfway through. Squash is done when it is fork tender, when fork easily pierces through the skin.
  • While squash is roasting, whisk all of the glaze ingredients together, or use a blender to puree. Either works! I prefer the blender just because it makes it nice and smooth.
  • When squash is done roasting, remove from oven and let cool for 5 minutes. Then, while squash is still warm, drizzle glaze over the squash slices liberally, brushing a bit to coat. This allows all of the flavor to work its way into the squash.