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Miso Roasted Butternut Squash
5 from 69 votes

Miso Roasted Butternut Squash

This Miso Roasted Butternut Squash features tender wedges of butternut squash coated in a savory-sweet miso glaze made with white miso, mirin, brown sugar, and soy sauce. The roast develops a caramelized surface while maintaining a soft texture inside. A final touch of fresh cilantro, red jalapeño, and a drizzle of sesame oil adds brightness and a hint of heat. This side pairs well with a variety of main dishes and offers a balanced umami flavor profile from the miso and complementary seasonings.

Course: Salad, Lunch, Dinner, Others
Cuisine: American, Vegetarian

Ingredients

  • 1 butternut squash peeled, seeded and cut into wedges or 1-inch cubes, medium or large
  • 5 tablespoons white miso
  • ¼ cup mirin or sake
  • 2 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon soy sauce thick
  • 2 teaspoons sesame oil
  • 1 tablespoon jalapeno pepper seeded, red, minced
  • 1 tablespoon cilantro minced leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Mix the miso, mirin, vegetable oil, rice vinegar, brown sugar and soy sauce in a small bowl until the sugar has dissolved. Place the butternut squash on a roasting pan sprayed with cooking spray, skin side down, and slather with the miso mixture.
  3. Roast for 45-50 minutes or until fork tender. Serve whole or cut wedges in half. Garnish with red jalapeño and cilantro and drizzle with sesame oil. Serve with additional miso mixture if desired.

Notes

  • Peel and seed the butternut squash thoroughly to ensure even cooking and best texture.
  • The miso mixture can be prepared ahead and stored for convenience.
  • Serve immediately after roasting for best flavor and texture, or reheat gently to avoid drying out.
  • Adjust the amount of red jalapeño to control the heat level according to preference.