Roasted Winter Squash With Miso Glaze
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 6
- 1large butternut squash (about 2 pounds)
- Salt to taste
- 2tablespoons dark sesame oil
- 1tablespoon mirin
- 1tablespoon sake
- 2tablespoons white or yellow miso
- 1tablespoon sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
123 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 425 degrees. Line a baking sheet (or 2 if necessary) with parchment. Peel the squash, cut in half and scrape out the seeds and fibers. Slice ½ inch thick and place in a large bowl. Season with a little salt if desired and toss with 1½ tablespoons of the sesame oil. Lay the slices in one layer on the baking sheet(s).
- Step 2
Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.
- Step 3
Meanwhile, heat the broiler and make the glaze. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Step 4
Remove the squash from the oven and brush each slice with the miso glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot.
Tip
- Advance preparation: This tastes wonderful even a day after you make it. You can serve it cold or reheat.
Private Notes
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Cooking Notes
JdJL
The glaze is fantastic. Served it with brown rice, sockeye salmon and steamed vegetables. Added a squirt of lime to cut the sweetness. Will make again, next time with the butternut squash.
Dwight
cut sugar to 1 teaspoon. Add a tablespoon of apricot balsamic and a tablespoon of lemon juice to substitute for sake and mirin
Harriet
Careful with the glaze. I put much too much glaze on the squash. It makes it much too sweet. Less is more.
Dee
One of the best butternut recipes ever. It was a huge hit. Thank you.
Mark
Dry vermouth is a good substitute for sake, or a 1:3 ratio of rice vinegar and water. The glaze is so pretty in the saucepan! I used awase miso because that's all I had, but I wish I had just white. It was way too overpowering. And I don't think salt is necessary with this; miso and sesame oil are more than enough.
Chelsea Hodge
Definitely a keeper! I can imagine this same glaze being used on many different roasted vegetables. If you wanted to dress this up, you could sprinkle some white and/or black sesame seeds on top at the end. : )
Kate O’Neill
Tried this with kabocha squash. Softened in microwave before splitting, de-seeding, and slicing. I did not peel because kabocha skin is edible. Reduced roast time by about 10 minutes to compensate. Flavor was nice but the amount of glaze was skimpy for my whole, but small kabocha. Pay attention to the 1 lb. measure and increase to match your actual squash. Plus I think the glaze would benefit from some hot pepper and some more acid.
Bella
I loved this recpie! I agree with the comment that Advised adding a bit of lime juice. I served mine with edemame and guacamole. Not sure why-- but it works!
almost a foodie
Used acorn squash, not peeled. Pretty as well as tasty. Was perfect to make ahead. Then just popped into a hot oven for a couple of minutes while plating the main.
Rachel
This is lovely. The glaze is a perfect counterpart to the sweetness of the squash.
eflower
Is dark sesame oil the same as roasted sesame oil? Was not sure so used a blend. Was hesitant to use much glaze based on other reviews. Not the perfect balance of sweet and salty I was hoping for.
Chelsea Hodge
Double glaze amount
Dave
Terrific recipe! The glaze is easy to make and really balances well with the squash.
Mchelle
Delicious but a bit too sweet for my palate. I will be eliminating the sugar on my next go at this and I’m sure it will be close to perfect then.
B
Subbed mirin for the sake and followed the recipe otherwise. The glaze was inedibly salty and had to be scraped off. The shiro miso that I used must be saltier than the one used when developing the recipe. The flavor, once scraped off, was good.
Christine
Couldn't be simpler and was so tasty. We didn't have sake so I used a splash of white wine. It's all about the miso; everything else is just in the background.
sarah
This was SO good. I didn’t bother peeling the squash and it was fine, the skin wasn’t too tough. Ended up with about enough glaze to thinly cover each piece. Really easy way to level up butternut squash with a few ingredients and big payoff.
Mark
Dry vermouth is a good substitute for sake, or a 1:3 ratio of rice vinegar and water. The glaze is so pretty in the saucepan! I used awase miso because that's all I had, but I wish I had just white. It was way too overpowering. And I don't think salt is necessary with this; miso and sesame oil are more than enough.
Kate O’Neill
Tried this with kabocha squash. Softened in microwave before splitting, de-seeding, and slicing. I did not peel because kabocha skin is edible. Reduced roast time by about 10 minutes to compensate. Flavor was nice but the amount of glaze was skimpy for my whole, but small kabocha. Pay attention to the 1 lb. measure and increase to match your actual squash. Plus I think the glaze would benefit from some hot pepper and some more acid.
sandra
savory CANDY! oh so delicious. no sake so I doubled the mirin and used honey instead of sugar. and i always use red miso(its the best!) next time will try a squeeze of lime. best butternut squash I have ever eaten.
Anthony
Made in a toaster open. Shared with our college kids. #VeganDormGourmet
Sara
2 tbs of mirin and no sugar.
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