Miso-Glazed Roasted Kabocha Squash with Sesame Seeds

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Roasted kabocha squash coated in a savory-sweet miso glaze and sprinkled with toasted sesame seeds for a Japanese-inspired Thanksgiving side. This Japanese-inspired Thanksgiving recipe (vegetarian), 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 150 calories and feeds 6, 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 3 lbs), seeded and cut into 1-inch wedges kabocha squash
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tsp sesame oil
• 2 tbsp toasted sesame seeds
• 2, thinly sliced scallions

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 2 tsp sesame oil until smooth and glossy.
2. Step 2: Arrange 1 medium seeded and cut kabocha squash wedges in a single layer on a lined baking sheet. Brush each wedge generously with the miso glaze.
3. Step 3: Roast the squash for 25-30 minutes, flipping halfway through and brushing with any remaining glaze, until the squash is tender and caramelized at the edges.
4. Step 4: Remove from oven and sprinkle 2 tbsp toasted sesame seeds and 2 thinly sliced scallions over the warm squash before serving.