Print

Easy Ginger Miso Roasted Kabocha Squash: Best 5-Ingredient Side

easy ginger miso roasted kabocha squash - featured image
Print Recipe

A quick and easy weeknight side dish featuring creamy roasted kabocha squash with a savory-sweet miso ginger glaze. Made with just five ingredients and ready in about 35 minutes, this crowd-pleasing recipe is perfect for busy nights.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 3 tablespoons white miso paste
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the kabocha squash: Carefully cut the squash in half from stem to stern. Scoop out the seeds and stringy bits with a spoon.
  3. Slice the squash into 1-inch thick wedges. Leave the skin on.
  4. Make the miso ginger glaze: In a small bowl, combine 3 tablespoons white miso paste, 2 tablespoons grated fresh ginger, 2 tablespoons soy sauce, and 1 tablespoon toasted sesame oil. Whisk until smooth.
  5. Toss the squash with the glaze on a parchment-lined baking sheet, ensuring each wedge is well coated.
  6. Arrange the squash wedges in a single layer, not touching.
  7. Roast for 25-30 minutes, flipping halfway through, until fork-tender and deeply caramelized.
  8. Optional: Broil for 2-3 minutes for extra caramelization, watching carefully to prevent burning.
  9. Let rest for 5 minutes before serving.

Notes

Don’t skip the parchment paper for easy cleanup. Grate ginger finely for even distribution. Watch the broiler closely to avoid burning. Cut squash into uniform 1-inch wedges for even cooking. Do not overcrowd the pan. Let squash rest for 5 minutes before serving to allow glaze to set.

Nutrition

Keywords: roasted kabocha squash, miso ginger squash, easy side dish, 5-ingredient recipe, weeknight side, vegan side dish, gluten-free side

Find it online: https://lucastable.com/easy-ginger-miso-roasted-kabocha-squash-best-5-ingredient-side/