Miso Soy Glazed Roasted Kabocha Squash (vegan, gluten-free)
This roasted kabocha squash has the most delicious miso soy glaze and is baked to perfection. It is bursting with umami flavor and the perfect side dish.
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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!
Servings: 5