Switch up your usual roasted squash routine with the bold flavors of this Miso Maple Glazed Red Kuri Squash! I love the bright reddish-orange color of red kuri squash and the deep, nutty flavors it develops when it roasts. Similar to kabocha squash in its Japanese heritage, I couldn’t help but pair this red kuri squash up with other Asian ingredients like miso paste and sesame oil to make a flavor-forward, delicious fall side dish. Did I mention the gorgeous color?!
all about
Red Kuri Squash
Red kuri squash is unmistakable with its bright reddish-orange color and teardrop shape. It’s native to Japan and is also called Hokkaido pumpkin, the island where it was first grown in the 1920s. Kuri is the Japanese word for chestnut, which this squash is aptly called because it has a sweet, nutty flavor. The skin is thin and edible and the flesh is smooth and rich when roasted. It shines roasted up on its own or blended to make soups or pies.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Maple & Miso Glazed Red Kuri Squash recipe at home:
- Red kuri squash – If you can’t find red kuri, kabocha or koginut squash would work well in this recipe too.
- Maple syrup – Honey or maple sugar would work here too if you prefer.
- White miso paste – If you’re not familiar with it, miso is basically fermented soy beans. There are several varieties of miso, but I prefer white miso here because the flavor is strong enough to come through in the glaze, but not so strong that it will overpower the squash. It also brings plenty of salt to the glaze, so there’s no need to add additional salt.
- Sesame oil – Reinforces the Asian flavors in this recipe while helping the squash brown and avoid sticking. Olive oil or a neutral oil would work here too if you don’t have sesame oil, you just won’t benefit from the flavor boost.
- Rice vinegar – The glaze needs some acidity and rice vinegar works nicely. Apple cider vinegar would work here too.
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Recipe
Miso Maple Glazed Red Kuri Squash
Ingredients
- 1 medium red kuri squash, (760 gram yield)
- 2 1/2 tbsp maple syrup
- 1 1/2 tbsp white miso paste
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/4 tsp black pepper
- Optional garnishes: sesame seeds, green onions
Instructions
- Pre-heat oven to 400°F. Line a baking sheet with aluminum foil or spray it with non-stick cooking spray. Set aside.
- Trim the ends of the red kuri squash, then cut it in half from stem to stem. Scoop out the seeds and slice the squash into approx. 1" wide wedges. Set aside in a large bowl.
- Whisk maple syrup, white miso paste, sesame oil, rice vinegar, and black pepper until combined. Reserve 2 tbsp of the glaze and pour the remainder over squash wedges and toss with your hands to coat evenly.
- Arrange squash wedges in a single layer on the prepared baking sheet. Roast at 400°F for 30-35 minutes, flipping halfway through the bake time. After flipping the squash wedges, brush with the reserved glaze before returning to the oven.
- Garnish with sesame seeds and green onions before serving.
Tips & Tricks
Nutrition Information
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