Roasted Kabocha Squash - Oven
Kabocha squash is a Japanese pumpkin with a velvety texture and sweet flavor, especially when roasted. Tossing it with an umami-loaded mixture of miso and soy sauce intensifies the flavors even further, making it an ideal topping for a vegetarian or vegan ramen.
Print
Pin Recipe
Servings: 4 servings
Calories: 86kcal
Cost: 10
Add to Collection
Equipment
Ingredients
- 1 tablespoon white miso
- 2 teaspoons soy sauce
- 1 tablespoon vegetable oil neutral-flavored
- 2 teaspoons brown sugar
- ½ kabocha squash peeled, seeded, and cut into cubes
Instructions
- Preheat the oven to 400ºF.
- In a medium bowl, stir together the miso, soy sauce, oil, and brown sugar to combine well. Add the squash and toss to coat.
- Spread the squash out in a single layer on a baking sheet and roast in the oven for 25 to 30 minutes, until tender and beginning to brown.
Video
Notes
Ingredient Tip: You can find kabocha squash in Asian markets and some supermarkets or farmers’ markets. If you can’t find it, feel free to substitute sugar pumpkin or butternut squash.
Nutrition
Serving: 1serving | Calories: 86kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 331mg | Potassium: 412mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1542IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.