Main Course
Miso-Maple Glazed Roasted Kabocha Squash with Toasted Dukkah
This Miso-Maple Glazed Kabocha Squash is the ultimate bridge between savory umami depth and natural autumnal sweetness. The Kabocha, prized for its velvety, chestnut-like texture, acts as the perfect canvas for a bold glaze that balances the funky sa...
⏱️
22 Min Prep
🔥
23 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 1 medium Kabocha squash cut into wedges
- 3 tbsp white miso paste
- 2 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 3 tbsp toasted dukkah spice blend
- fresh cilantro for garnish
Instructions
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the white miso paste, maple syrup, rice vinegar, olive oil, and smoked paprika until the glaze reaches a smooth, emulsified consistency.
3
Arrange the Kabocha squash wedges on the baking sheet, ensuring they are not touching for optimal caramelization.
4
Brush each wedge generously with the miso-maple glaze, coating both sides thoroughly.
5
Roast for 25–30 minutes, turning once halfway through, until the edges are golden-brown and the flesh is fork-tender.
6
Remove from the oven, immediately sprinkle with the crunchy dukkah blend while the glaze is still tacky, and garnish with fresh cilantro before serving warm.
Recipe Information
Cuisine
Japanese-Mediterranean Fusion
Japanese-Mediterranean Fusion
Course
Main Course
Main Course
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
22 minsCooking Time
23 minsTotal Time
45 minsMaster Chef
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