Miso-Glazed Roasted Pumpkin with Toasted Sesame

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Tender roasted pumpkin slices brushed with a savory-sweet miso glaze and sprinkled with toasted sesame seeds for an umami-rich side. This Japanese-inspired Thanksgiving recipe, ready in about 50 minutes, pairs small pumpkin, 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.

Prep: 15 min Cook: 35 min Serves 6 Japanese cuisine 150 cal/serving

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Ingredients

1 (about 3 pounds), peeled and sliced into 1/2-inch wedges small pumpkin
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds
1 tablespoon vegetable oil
1/4 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and toss 1 sliced small peeled pumpkin (about 3 pounds) wedges in 1 tablespoon vegetable oil and 1/4 teaspoon black pepper. Arrange in a single layer.
Step 2: Roast pumpkin for 25 minutes until edges start to brown and flesh is tender.
Step 3: Meanwhile, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 teaspoon sesame oil in a small bowl until smooth.
Step 4: Remove pumpkin from oven and brush each wedge generously with the miso glaze.
Step 5: Return to oven and roast for an additional 10 minutes until the glaze caramelizes slightly.
Step 6: Transfer to a serving platter and sprinkle 2 teaspoons toasted sesame seeds over the top before serving warm.