Miso Soy Glazed Roasted Kabocha Squash (vegan, gluten-free)

Name: Miso Soy Glazed Roasted Kabocha Squash (vegan, gluten-free)
Prep time: 10 min
Cook time: 45 min
Total time: 10 min
Yield: 5
Cuisine: American
Ingredients: 1 large kabocha squash (mine was 2.7 lbs after deseeded); 1 1/2 Tbsp avocado oil; sea salt; 2 Tbsp soy sauce (if GF, use coconut aminos or tamari); 2 Tbsp miso; 1 Tbsp rice vinegar; 1 Tbsp pure maple syrup; 2 tsp sesame oil; 1/4 tsp garlic powder

10 mins prepServes 5

This roasted kabocha squash has the most delicious miso soy glaze and is baked to perfection. It is bursting with umami flavor and the perfect side dish.

5 servings

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Instructions


0 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 
1 Slice kabocha squash in half and scoop out the seeds. Slice into thick chunks, about 1 inch thick. Place on the baking sheet. Drizzle oil all over and use your hands to mix until everything is evenly coated. Liberally sprinkle salt all over squash.
2 Bake for 35-40 minutes, flipping halfway through. 
3 While squash is roasting, make the glaze. Add all the glaze ingredients into a small bowl. Whisk or stir until smooth and combined. 
4 Once squash is done, drizzle 3/4 of the glaze all over the squash. Using a spatula, carefully flip squash so it is evenly combined with the glaze. Place back in the oven and roast for 5 more minutes. 
5 Place squash on a serving plate and drizzle the rest of the glaze all over. Sprinkle sesame seeds on top if desired. Enjoy!

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Miso Soy Glazed Roasted Kabocha Squash (vegan, gluten-free)

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