Miso-Glazed Kabocha Squash with Toasted Sesame

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Roasted kabocha squash wedges brushed with a savory miso glaze and finished with toasted sesame seeds for a Japanese-inspired Thanksgiving side. This Japanese-inspired Thanksgiving recipe, ready in about 45 minutes, pairs kabocha squash, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 1 medium (about 2.5 lbs), seeded and cut into 8 wedges kabocha squash
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 tsp toasted sesame seeds
• 1 tbsp vegetable oil
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 8 kabocha squash wedges with 1 tbsp vegetable oil and 1/2 tsp black pepper, arranging them skin-side down on a baking sheet.
2. Step 2: Roast the squash for 25 minutes until tender and edges start to caramelize.
3. Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp honey in a small bowl until smooth.
4. Step 4: Remove the squash from the oven and brush the miso glaze generously over each wedge. Return to oven and roast for another 5-7 minutes until the glaze is bubbly and slightly caramelized.
5. Step 5: Sprinkle 2 tsp toasted sesame seeds over the glazed squash before serving warm.