Miso-Glazed Red Kuri Squash

5 from 3 votes

Miso-Glazed Red Kuri Squash

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.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

Notes

If you have can't find red kuri squash, you can use 2 acorn squash or 2 kobocha squash to substitute.

Roasted red kuri squash is best served warm immediately after it finishes cooking in the oven. Store leftovers in an airtight container in the refrigerator up to 3 days. Then warm them in a 350-degree F oven.

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