Japanese-Style Pumpkin Nimono with Miso and Maple

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

Simmered kabocha squash cubes in a savory-sweet broth of white miso and maple syrup, inspired by Japanese flavors with a Thanksgiving twist. This Japanese-inspired Thanksgiving recipe (vegetarian), ready in about 40 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 140 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: 30 min Serves 4 Japanese cuisine 140 cal/serving

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Ingredients

1 small (about 2 lbs), peeled and cut into 1-inch cubes kabocha squash
3 tbsp white miso paste
2 tbsp maple syrup
2 cups dashi stock
1 tbsp soy sauce
1 tbsp mirin
1 tbsp vegetable oil
2, thinly sliced for garnish scallions

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat and add 2 lbs peeled kabocha squash cubes; sauté for 3-4 minutes until edges begin to soften.
Step 2: Add 2 cups dashi stock, 3 tbsp white miso paste, 2 tbsp maple syrup, 1 tbsp soy sauce, and 1 tbsp mirin; stir gently to dissolve miso.
Step 3: Bring to a simmer, cover, and cook for 15-20 minutes until the kabocha is tender but not falling apart.
Step 4: Remove lid and simmer uncovered for 5 minutes to slightly thicken the sauce.
Step 5: Serve warm, garnished with 2 thinly sliced scallions for a fresh contrast.