2 min read

Miso Roasted Kabocha Squash

Overhead shot of Miso Roasted Kabocha Squash plated appetizingly in a baking tray
FermentedPrebioticVeganHigh-Fiber
Prep Time10 min
Cook Time40 min
Total Time50 min
Servings4

Roasting kabocha with a miso glaze caramelizes its natural sweetness into something almost dessert-like, minus the sugar crash.

Ingredients

  • 1 medium kabocha squash, seeded and cut into wedges
  • 3 tbsp white miso paste
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 2 tbsp neutral oil
  • 1 tbsp grated fresh ginger
  • 1 tsp toasted sesame seeds
  • 2 scallions, sliced

Instructions

  1. Preheat oven to 425F and line a baking sheet with parchment.
  2. Whisk together miso paste, maple syrup, rice vinegar, oil, and ginger.
  3. Toss kabocha wedges in the glaze until evenly coated.
  4. Arrange wedges skin-side down on the baking sheet.
  5. Roast 20 minutes, then flip and brush with remaining glaze.
  6. Roast another 15-20 minutes until edges caramelize and flesh is fork-tender.
  7. Sprinkle with sesame seeds and scallions before serving.

Nutrition Facts (per serving)

Calories 180
Total fat 7g
Total carbohydrates 27g
Dietary fiber 4g
Protein 4g
Sodium 410mg

Why This Is Good for Your Gut

White miso is fermented with Aspergillus oryzae and delivers live enzymes and isoflavones, while kabocha’s pectin-rich flesh breaks down slowly in the colon to fuel butyrate production. For another miso-roasted vegetable side, try our Miso Tahini Roasted Broccoli.

Dessert-adjacent, vegetable-approved. Serve it next to Kombucha Braised Cabbage for a fully fermented plate.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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