Miso Maple Glazed Red Kuri Squash Recipe

Introduction

This Miso Maple Glazed Red Kuri Squash is a delightful blend of sweet and savory flavors that brings out the natural richness of the squash. Roasted to tender perfection and finished with a glossy miso-maple glaze, it’s an easy side dish that adds a gourmet touch to any meal.

Ingredients

• 1 medium red kuri squash (about 760 grams yield)
• 2 1/2 tablespoons maple syrup
• 1 1/2 tablespoons white miso paste
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon black pepper
• Optional garnishes: sesame seeds, green onions

Instructions

1. Step 1: Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray it with non-stick cooking spray and set aside.
2. Step 2: Trim the ends of the red kuri squash, then cut it in half from stem to stem. Scoop out the seeds and slice the squash into approximately 1-inch wide wedges. Place the wedges in a large bowl.
3. Step 3: Whisk together the maple syrup, white miso paste, sesame oil, rice vinegar, and black pepper until smooth and combined. Reserve 2 tablespoons of this glaze for later use.
4. Step 4: Pour the remaining glaze over the squash wedges and toss with your hands to coat evenly. Arrange the coated wedges in a single layer on the prepared baking sheet.
5. Step 5: Roast the squash at 400°F for 30 to 35 minutes, flipping the wedges halfway through the baking time. After flipping, brush the squash with the reserved glaze before returning the tray to the oven.
6. Step 6: Remove from the oven and garnish with sesame seeds and chopped green onions if desired. Serve warm.

Tips & Variations

• For an extra layer of flavor, try adding a sprinkle of chili flakes to the glaze for some heat.
• If you prefer a nuttier taste, substitute sesame oil with toasted peanut oil.
• To make this recipe vegan, ensure your miso paste does not contain any fish products.
• Try adding a handful of chopped fresh herbs like cilantro or parsley as a garnish for freshness.

Storage

Store any leftover glazed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to maintain the glaze’s flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for this recipe?

Yes, you can substitute red kuri squash with butternut squash or kabocha. Just adjust roasting times as needed to ensure the squash is tender.

How do I know when the squash is done roasting?

The squash is done when it is tender enough to pierce easily with a fork and caramelized slightly on the edges. Roasting for 30-35 minutes at 400°F usually achieves this perfectly.

Miso Maple Glazed Red Kuri Squash Recipe

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★★★★★

4.7 from 75 reviews

This Miso Maple Glazed Red Kuri Squash recipe features tender roasted squash wedges coated in a delightful blend of sweet maple syrup, savory white miso paste, nutty sesame oil, and tangy rice vinegar. Perfect as a flavorful side dish, it combines umami and sweetness for a satisfying and healthy treat.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash

• 1 medium red kuri squash (approximately 760 grams yield)

Glaze

• 2 1/2 tablespoons maple syrup
• 1 1/2 tablespoons white miso paste
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon black pepper

Optional Garnishes

• Sesame seeds
• Green onions, sliced

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or spray it with non-stick cooking spray to prevent sticking and make cleanup easier.
2. Prepare the squash: Trim the ends off the red kuri squash. Cut it in half from stem to stem, then scoop out the seeds using a spoon. Slice the squash into approximately 1-inch wide wedges and place them into a large bowl for glazing.
3. Make the glaze: In a small bowl, whisk together the maple syrup, white miso paste, sesame oil, rice vinegar, and black pepper until the mixture is smooth and fully combined. Reserve 2 tablespoons of this glaze for later use.
4. Coat the squash: Pour most of the glaze over the squash wedges in the bowl. Toss thoroughly using your hands to ensure each wedge is evenly coated with the flavorful mixture.
5. Arrange and roast: Lay the coated squash wedges in a single layer on the prepared baking sheet. Place in the preheated oven and roast for 30 to 35 minutes, flipping the wedges halfway through the roasting time to ensure even cooking.
6. Glaze midway: After flipping the squash wedges, brush them with the reserved 2 tablespoons of glaze. This step intensifies the flavor and gives the squash a beautiful caramelized finish. Return the squash to the oven to complete roasting.
7. Garnish and serve: Once roasted and tender, transfer the squash wedges to a serving dish. Garnish with a sprinkle of sesame seeds and sliced green onions for added texture and freshness. Serve warm as a delightful side dish.

Notes

• You can substitute white miso paste with yellow miso if unavailable, but it will slightly alter the flavor profile.
• Adjust the maple syrup quantity to taste if you prefer a sweeter or less sweet glaze.
• For vegan and gluten-free diets, ensure the miso paste brand meets these requirements.
• This dish pairs well with rice, quinoa, or as part of a vegetarian meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: red kuri squash, miso glaze, maple syrup, roasted squash, vegetarian side dish, healthy recipe, Japanese flavors, autumn squash recipe