Miso Soy Glazed Roasted Kabocha Squash (vegan, gluten-free)
This miso soy glazed roasted kabocha squash is super easy to make, full of umami flavor, and so delicious. The glaze comes together quickly and everything is baked to perfection. The natural sweetness from the kabocha squash paired with the savory glaze is amazing.
I love kabocha squash, or Japanese pumpkin, because of its flavor and texture. It is similar to a pumpkin and a sweet potato. The flesh is creamy, yet firm and you can eat the skin too! When you roast it, the flavors are so comforting and cozy. Kabocha squash is high in beta-carotene, vitamin A and C, and fiber.
After the kabocha squash is done roasting, pour the glaze all over the top, carefully flip, and bake for 5 more minutes. If you need the glaze to be gluten-free, make sure to use coconut aminos or tamari instead of soy sauce. It’s the perfect easy side dish to any meal.
If you make this miso soy glazed roasted kabocha squash, tag me on Instagram @nutsaboutgreens so I can see your creations! Also, don’t forget to leave a comment below!
Miso Soy Glazed Roasted Kabocha Squash (vegan, gluten-free)
Ingredients
- 1 large kabocha squash (mine was 2.7 lbs after deseeded)
- 1 1/2 Tbsp avocado oil
- sea salt
miso soy glaze
- 2 Tbsp soy sauce (if GF, use coconut aminos or tamari)
- 2 Tbsp miso
- 1 Tbsp rice vinegar
- 1 Tbsp pure maple syrup
- 2 tsp sesame oil
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Slice kabocha squash in half and scoop out the seeds. Slice into thick chunks, about 1 inch thick. Place on the baking sheet. Drizzle oil all over and use your hands to mix until everything is evenly coated. Liberally sprinkle salt all over squash.
- Bake for 35-40 minutes, flipping halfway through.
- While squash is roasting, make the glaze. Add all the glaze ingredients into a small bowl. Whisk or stir until smooth and combined.
- Once squash is done, drizzle 3/4 of the glaze all over the squash. Using a spatula, carefully flip squash so it is evenly combined with the glaze. Place back in the oven and roast for 5 more minutes.
- Place squash on a serving plate and drizzle the rest of the glaze all over. Sprinkle sesame seeds on top if desired. Enjoy!
