This Miso-Glazed Red Kuri Squash is brushed with a mix of miso paste, sesame oil, rice vinegar and maple syrup before it is roasted in the oven.
I have a small request for farmers markets, grocery stores and anywhere else selling squash.
Could you please post a glossary giving us shoppers a little more information than just a name?
Lots of squash varieties are delightfully odd looking. It is easy to mistake them for being only decorative and not edible.
It’s in the interest of the squash growers educate the consumer about the different kinds of squash. Tell us the best way to prepare them.
We home cooks want to know how to make the most of squash season when it starts every autumn.
I may be low tech with my handwritten shopping list, but thank goodness for my smart phone. Google always helps me figure out what’s what.
This miso-glazed red kuri squash came to me in a moment as a big display of squash had me mesmerized.
I knew I wanted to keep it simple just roasting the slices, but the squash needed more than just olive oil, salt and pepper.
Miso paste ended up being the solution.
How To Make Miso-Glazed Red Kuri Squash
But it wasn’t just miso on it’s own.
First, I preheated the oven to 375 degrees F.
After that I whisked together miso with sesame oil, rice vinegar and maple syrup.
Then I brushed that on both sides of the squash and seasoned them with salt and pepper.
About half way through roasting, I turned the squash over, so it would roast evenly.
Once the miso-glazed red kuri squash was tender in the middle and slightly browned at the edge, I topped it with sliced scallions, sesame seeds and red pepper flakes.
Miso-Glazed Red Kuri Squash
- Prep Time: 10 minutes
- Cook Time: 27-30 minutes
- Total Time: 37-40 minutes
- Yield: Serves 4 1x
1/4 cup white miso paste
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon maple syrup
1 tablespoon vegetable oil
1 red kuri squash, halved, deseeded and sliced 1/2-inch thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 scallion, sliced thinly
1 tablespoon white and black sesame seeds
1/2 teaspoon red pepper flakes
Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
In a small bowl, whisk together the miso paste, sesame oil, rice vinegar, maple syrup and vegetable oil. Arrange the squash in a single layer on the prepared sheet pans. Brush both sides of the squash with the mixture and sprinkle with salt and pepper.
Roast for 15 minutes, brush with the miso-glaze and flip over to the other side. Brush with the glaze again and roast continue roasting until tender, about 12-15 minutes. Sprinkle with scallions, sesame seeds and red pepper flakes before serving.