Elevated Snacks · Japanese
Miso-Glazed Kabocha Squash
Sweet, earthy kabocha squash roasted until tender, finished with a savory, caramelized miso glaze.
Why This Works
Kabocha's natural sweetness pairs perfectly with the fermented, salty intensity of red miso, while the roasting process concentrates the sugars in the flesh.
The Upgrade
Top with toasted pine nuts for a subtle, earthy crunch that contrasts with the soft squash.
Chef's Secret
Michelin TechniqueEnsure the glaze is thick enough to coat the squash; if it is too thin, it will run off into the pan rather than sticking to the skin.
Ingredients
Total time including resting: 40 min
Directions
Preheat your oven to 400°F.
Slice the kabocha into 1-inch wedges, leaving the skin on for texture.
In a small bowl, whisk the red miso, mirin, and honey into a smooth glaze.
Toss the squash wedges with a light coating of oil and arrange on a baking sheet.
Roast for 20 minutes, then remove from the oven.
Brush each wedge generously with the prepared miso glaze.
Return to the oven for 5 to 10 minutes until the edges are caramelized and bubbling.
Wine Pairing
Gewürztraminer
White Wine
The BottleTrimbach Gewürztraminer
The wine's aromatic lychee and rose notes complement the sweetness of the roasted kabocha. Its round texture mirrors the squash's flesh, while its low acidity integrates seamlessly with the savory miso glaze.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed White Rice
Simple short-grain rice provides a neutral base to soak up the leftover miso glaze.
Ingredients
Directions
Rinse rice under cold water until the starch runs clear.
Combine rice and water in a heavy-bottomed pot.
Bring to a boil, then immediately reduce heat to the lowest setting.
Cover tightly and simmer for 15 minutes.
Remove from heat and let steam, covered, for 5 minutes.
Fluff gently with a rice paddle before serving.
Side Dish
Quick Pickled Ginger
The sharp acidity of the ginger cuts through the dense, sweet earthiness of the roasted squash.
Ingredients
Directions
Blanch ginger slices in boiling water for 1 minute; drain well.
Combine rice vinegar, sugar, and salt in a small saucepan over medium heat.
Stir until sugar dissolves, then remove from heat.
Pack blanched ginger into a clean glass jar.
Pour the hot pickling liquid over the ginger.
Cool to room temperature before serving.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.