Japanese-Inspired Miso Glazed Roasted Kabocha Squash

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted kabocha squash glazed with a savory-sweet miso and maple syrup sauce, offering a unique twist for a Thanksgiving side. This Japanese-inspired Thanksgiving recipe (vegetarian), ready in about 50 minutes, pairs kabocha squash, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Japanese cuisine 150 cal/serving

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Ingredients

1 medium (about 2 1/2 pounds), seeded and cut into 1-inch wedges kabocha squash
3 tablespoons white miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2, thinly sliced scallions

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Instructions

Step 1: Preheat oven to 400°F. Arrange 1 medium kabocha squash cut into 1-inch wedges on a parchment-lined baking sheet, skin side down.
Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 tablespoon sesame oil until smooth.
Step 3: Brush each kabocha wedge generously with the miso glaze, reserving some for basting.
Step 4: Roast the squash for 25 minutes, then baste again with the remaining glaze and roast for an additional 10-15 minutes until the flesh is tender and edges caramelized.
Step 5: Remove from oven and sprinkle with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions before serving warm.