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Homemade Miso-Roasted Kabocha with Scallion-Lime Drizzle photo

Miso-Roasted Kabocha with Scallion-Lime Drizzle

This Miso-Roasted Kabocha with Scallion-Lime Drizzle is bursting with vibrant flavors and effortless elegance, perfect as a standout side or wholesome snack.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese

Ingredients
  

  • 1 medium kabocha squash
  • 2 tablespoons miso paste white or yellow
  • 2 tablespoons olive oil extra virgin
  • salt and pepper to taste
  • 2 scallions fresh and finely chopped
  • 1 lime juice and zest
  • 1 tablespoon honey or agave syrup choose based on preference
  • 1 teaspoon sesame oil adds subtle toasted note
  • cilantro optional garnish, chopped

Equipment

  • Baking Sheet
  • Sharp Knife
  • Mixing Bowl
  • Citrus zester or grater
  • Small bowl or jar
  • Basting brush or spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Using a sharp knife, halve the medium kabocha squash and scoop out the seeds with a spoon. Leave the skin on as it softens during roasting and is edible.
  2. In a mixing bowl, whisk together 2 tablespoons of miso paste, 2 tablespoons of olive oil, and a pinch of salt and pepper to make the glaze.
  3. Place the kabocha halves cut-side up on a baking sheet and brush the miso mixture generously over the flesh.
  4. Roast in the preheated oven for 35-40 minutes, until the squash is tender and caramelized at the edges. The flesh should be easily pierced with a fork.
  5. While the squash roasts, combine the finely chopped scallions, juice and zest of lime, honey or agave syrup, and sesame oil in a small bowl. Stir well to blend flavors.
  6. Once roasted, remove the squash from the oven and let cool slightly. Drizzle the scallion-lime mixture over the warm squash and sprinkle with chopped cilantro if desired. Serve immediately.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
  • For longer storage, freeze the roasted squash without drizzle for up to 1 month; thaw overnight before reheating.
  • Substitute honey with agave or maple syrup to make this recipe vegan.
  • Add toasted sesame seeds or crushed peanuts for extra crunch during festive occasions.
  • Pair this dish with grain salads, roasted meats, or grilled fish for a complete meal.