Miso-Glazed Red Kuri Squash
on Oct 11, 2021, Updated Oct 24, 2023
This post may contain affiliate links. Please read our disclosure policy.
As you’re working your way through every kind of squash during the fall and winter months, you have to add this roasted red kuri squash to your to-do list. Tossed in a miso marinade before it roasts in the oven, this squash has so much flavor. And it couldn’t be easier to make. All you have to do is the stir the marinade together in a large bowl and add the squash wedges for this simple side dish recipe.
Table of Contents
Why You’ll Love This Recipe
It will introduce you to another variety of winter squash. Butternut squash and acorn squash tend to hog the spotlight when it comes to squash. Before you walk by the winter squash display at the grocery or farmers market and pick up one of the usual varieties, try red kuri squash.
The miso marinade for this squash is fantastic. You will love this combination of miso paste, sesame oil, rice vinegar and maple syrup. It is savory and a touch sweet with umami flavor.
This is such an easy way to dress up roasted squash. There’s nothing wrong with using just olive oil, salt and pepper for roasting vegetables, but quickly making a marinade to glaze them with is a very doable upgrade.
Why You Should Roast Red Kuri Squash
Red kuri squash’s bright color and teardrop shape is pretty hard to miss. Also known as an orange Hokkaido pumpkin or baby red hubbard, it looks like a cousin of a pie pumpkin. The flesh is smooth. The skin softens when you roast it, so you don’t have to peel it. Roasted red kuri squash has a nutty flavor. That’s why I like making a marinade with miso, which is kind of salty and earthy.
This is what you need:
- 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: 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 find miso with the Asian food in the international aisle at the grocery.
- 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 a little 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 Cut Red Kuri Squash
1. Trim the ends using a sharp knife on your cutting board.
2. Halve the squash lengthwise.
3. Scoop out the seeds.
4. Halve the squash halves. Then halve the quarters and halve those slices again, so you end up with 16 wedges.
How To Make This Roasted Red Kuri Squash
Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray and cut the squash as described above.
1. Make the marinade. Whisk together the miso paste, sesame oil, rice vinegar, maple syrup, vegetable oil, red pepper flakes, salt and pepper in a big bowl.
2. Add the squash to the marinade. Toss around the wedges, so they are coated in the mixture.
3. Arrange squash on the baking sheet. They should be in a single layer and not overlapping. Since the pan is greased with cooking spray, you don’t need to line it with parchment paper.
4. Roast the squash for 20 minutes. Then flip it over and continue roasting for 15-20 minutes until it is browned at the edges and tender. Plate the roasted squash and sprinkle with scallions and sesame seeds before serving.
Just because the marinade has Asian flavors with miso, sesame oil and rice vinegar, this roasted squash is very versatile. You can serve it as a side dish for a weeknight meal like sheet pan teriyaki tofu, broccoli stir-fry, roasted chicken or salmon. It would also work well for holiday meals like Thanksgiving or Christmas with dry-rubbed turkey.
Storage & Leftovers
Roasted red kuri squash is best served warm immediately after the slices finish roasting. Store leftovers in an airtight container in the fridge up to 3 days. You can warm them in a 350-degree F oven. If you don’t have enough leftovers to feel like a full side dish again toss them in a salad. They would be great in this fall harvest salad.
Do your best to cut the wedges about the same width. I know this can be tricky. Of course the wedges will be thinner at the ends, but try to make them a consistent at the thickest point.
Keep an eye on the squash as it roasts. We all have hotter spots in the our ovens. You may need to rotate the sheet pan or lightly drape a piece of foil over one or more of the wedges if they are browning too quickly.
If you have trouble finding red kuri squash, you can use 2 acorn squash or kobocha squash instead. Over the years, I have found groceries are carrying more and more different squash varieties, but I know it depends where you are shopping.
Yes. It works best with heartier veggies including any variety of winter squash as well as potatoes cut into slices or cubed.
Yes, it is made with all plant-based ingredients.
I would make rice, barley, farro or another grain and put roasted squash wedges on top.
More Squash Recipes
Parmesan Herb Roasted Acorn Squash
Maple Glazed Acorn Squash
Butternut Squash and Cauliflower Quinoa
Roasted Delicata Squash Couscous
Butternut Squash Black Bean Quinoa
Butternut Squash Apple Soup
Roasted Butternut Squash Broccoli Orzo
Southwestern Spaghetti Squash
Butternut Squash Baked Risotto
Miso-Glazed Red Kuri Squash
- 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
- Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
- To cut the squash, trim off the ends. Then halve the squash lengthwise and scoop out the seeds. Slice the squash halves in half. Then halve the quarters and halve those slices again. You should end up with 16 wedges.
- 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 well coated.
- Place the squash wedges on the sheet pan. They should be in a single layer without overlapping or touching.
- Roast for 20 minutes. Flip the squash to the other side and continue roasting for 15-20 minutes until browned at the edges and tender in the middle.
- Arrange the squash on a serving dish. Sprinkle with scallions and sesame seeds.
Nutrition information is automatically calculated, so should only be used as an approximation.