Miso-Glazed Red Kuri Squash

Marinated in a mix of miso paste, sesame oil and rice vinegar, this miso-glazed roasted red kuri squash is finished with sesame seeds and scallions.

In the last few weeks, the displays in the produce section of the grocery have done a major shift.

Stone fruit and berries are long gone. We are in full pumpkin and squash mode. It is a beautiful sight with tables filled with oranges and golds.

I’m not complaining, but I just have a small request for farmers markets, grocery stores and anywhere else selling squash. Could you please post a glossary giving shoppers a little more information than just a name?

Every year I think we all discover a new kind of squash. With their bumps and spots of color, lots of squash varieties are so delightfully odd looking that it’s easy to mistake them for being only decorative and not edible. This is especially true when carving pumpkins are in the mix too.

If you do come across one of those lesser-known squash varieties and have confirmed you can eat it, probably the best thing you can do is slice it, scoop out the seeds and roast it with olive oil, salt and pepper.

And most of the time you don’t even have to peel the squash because the skin softens as it roasts.

Red Kuri Squash – Your New Favorite Winter Squash

Red kuri squash’s bright orange color and teardrop shape is pretty hard to miss. Also known as a Hokkaido pumpkin or baby red hubbard, it looks like a cousin to those adorable small pie pumpkins.

When you roast it, red kuri squash ends up having a nutty flavor. That’s why I like making a marinade with miso, which is kind of salty and earthy. The flesh has a smooth, soft texture.

A Miso Marinade for Roasted Vegetables

Umami is a word you often hear when people are talking about miso. Yes, I know that sounds like chef-speak, but this marinade is super simple.

Made from soybeans, there are different kinds of miso from white to dark. White miso, which I use in this recipe, is sweeter and milder than dark miso because it ferments for less time.

You can try this marinade with any variety of roasted squash, potatoes or other hearty vegetables.

The Ingredients

You will need the following ingredients for this red kuri squash recipe:

• Red kuri squash: Look for squash that feels heavy for its size and doesn’t have any soft spots. The skin should be bright orange.
• Miso paste: You can find miso with the Asian food in the international aisle at the grocery. As mentioned, the marinade calls for white miso.
• Sesame oil: This adds something nutty in the marinade to go with the squash.
• Rice vinegar: Made from fermented rice, the vinegar gives a subtle tang and acidity.
• Maple syrup: The recipe has just a teaspoon of maple syrup.
• Vegetable oil: The oil in the marinade helps the squash brown and prevents it from sticking to the pan.
• Red pepper flakes: One of my go-tos in the spice drawer, red pepper flakes add heat.
• Scallions: For something fresh and oniony, I garnish the roasted squash with sliced scallions.
• Sesame seeds: In addition to the scallions, I sprinkle on black and white sesame seeds to finish the roasted squash wedges.
• Salt & pepper: I season the marinade with salt and pepper.

How To Serve Roasted Red Kuri Squash

I like to think of this squash as another variation of roasted vegetables that will get you through the fall and winter months.

Of course, miso is great with Asian flavors, but I still serve this miso-glazed red kuri squash with roast chicken and turkey. Hello, Thanksgiving side!

Try These Other Roasted Winter Squash Side Dishes

Parmesan Herb Roasted Acorn Squash
Maple Glazed Acorn Squash
Butternut Squash and Cauliflower Quinoa
Roasted Delicata Squash Couscous

Miso-Glazed Red Kuri Squash

★★★★★ 5 from 1 reviews

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Print Recipe

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Description

Marinated in a mix of miso paste, sesame oil and rice vinegar, this miso-glazed red kuri squash is finished with sesame seeds and scallions.

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Ingredients

Scale 1x2x3x

• Non-stick cooking spray
• 1 red kuri squash
• 3 tablespoons white miso paste
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 tablespoon vegetable oil
• Pinch of red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 scallion, sliced thinly
• 1 tablespoon white and black sesame seeds

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Instructions

1. Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
2. To cut the squash, trim off the ends. Then half the squash lengthwise and scoop out the seeds. Slice the squash halves in half. Then half the quarters and half those slices again. You should end up with 16 wedges.
3. In a large bowl, whisk together the miso paste, sesame oil, rice vinegar, maple syrup, vegetable oil, red pepper flakes, salt and pepper. Add the squash to the bowl. Use your hands to toss the squash around in the marinade, so it is coated.
4. Place the squash wedges on the sheet pan. Roast for 20 minutes. Flip the squash to the other side and continue roasting for 15-20 minutes until tender.
5. Sprinkle with scallions and sesame seeds.

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Keywords: red kuri squash, red kuri squash recipes