This Miso Roasted Butternut Squash is a delightful blend of savory, sweet, and umami flavors that elevate simple roasted squash into a standout side dish.
Packed with fiber, plant-based protein, and healthy fats, it’s naturally low in saturated fat and carbs.
Easy to prepare and perfect for meal prep, this versatile recipe makes weeknight dinners, festive meals, or cozy autumn lunches both nutritious and satisfying.
Miso Roasted Butternut Squash
Equipment
- 1 medium roasting pan
- 1 Small Mixing Bowl
- 1 tablespoon or small spoon (for stirring)
- Cooking spray (for greasing pan)
- Knife and cutting board
Ingredients
- 1 medium or large butternut squash peeled, seeded, cut into wedges or 1-inch cubes
- 5 tablespoons white miso paste
- ¼ cup mirin or sake
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon thick soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon red jalapeño minced and seeded
- 1 tablespoon fresh cilantro leaves minced
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Position the oven rack in the center to ensure even roasting. While the oven heats, lightly coat a medium roasting pan with cooking spray or a thin layer of vegetable oil to prevent the squash from sticking. Using a well-prepared pan ensures the squash roasts evenly and caramelizes beautifully.
- Cut and Prep the Squash: Carefully peel the butternut squash using a sturdy vegetable peeler, removing all the tough outer skin. Cut off both ends to create flat surfaces, then slice the squash in half lengthwise and scoop out the seeds with a spoon. Finally, cut the squash into wedges or roughly 1-inch cubes, ensuring uniform size for even cooking. The more consistent the pieces, the better they will roast and caramelize.
- Make the Miso Glaze: In a small mixing bowl, combine the white miso paste, mirin (or sake), vegetable oil, rice vinegar, light brown sugar, and thick soy sauce. Stir vigorously with a spoon or small whisk until the brown sugar is fully dissolved and the mixture forms a smooth, glossy glaze. Taste a small amount to ensure a balanced flavor—savory, slightly sweet, and umami-rich.
- Coat the Squash: Place the prepared squash pieces in a single layer on the greased roasting pan, arranging them skin side down if using wedges. Pour the miso glaze over the squash, using a brush or the back of a spoon to spread it evenly across every piece. Make sure each wedge or cube is generously coated—this glaze will caramelize in the oven and create a flavorful, slightly sticky finish.
- Roast the Squash: Transfer the pan to the preheated oven and roast for 45–50 minutes. About halfway through the cooking time, gently stir or flip the squash pieces using a spatula to ensure even browning and caramelization. The squash is done when a fork slides in easily, the edges are golden and slightly crisp, and the glaze has formed a shiny, sticky coating.
- Prepare Garnishes While Roasting: While the squash roasts, finely mince the red jalapeño (removing the seeds if you prefer less heat) and roughly chop the fresh cilantro leaves. These garnishes will add freshness, color, and a mild kick that contrasts perfectly with the sweet-savory roasted squash.
- Finish and Dress the Squash: Once the squash is tender and caramelized, remove the pan from the oven. Arrange the squash on a serving platter or directly on plates. Sprinkle the minced red jalapeño and chopped cilantro evenly over the top. Drizzle the roasted squash with the sesame oil for a fragrant, nutty finish. If desired, serve with a small dish of any remaining miso glaze on the side for extra flavor.
- Serve and Enjoy: Serve immediately while warm, either as a vibrant side dish for weeknight dinners, a nutritious addition to a festive spread, or as part of a meal-prep plan. The combination of sweet, umami-rich miso and caramelized squash creates a deliciously balanced flavor that is both satisfying and wholesome.
Notes
- Use uniform squash pieces to ensure even roasting and caramelization.
- White miso provides a subtle sweetness; avoid stronger miso varieties unless you prefer a more intense flavor.
- Mirin can be substituted with sake or a touch of honey mixed with water for a milder glaze.
- Roasting skin-side down helps develop caramelized edges and prevents sticking.
- Adjust the red jalapeño to control heat—remove seeds for milder flavor.
- The glaze can be doubled if you prefer extra sticky, umami-rich coating.
- Serve immediately for the best texture; reheated squash may soften further.
Chef’s Secrets For Perfect Roasting
Achieving perfectly roasted butternut squash with a glossy miso glaze relies on attention to detail.
Always cut squash into similar-sized wedges or cubes—this ensures even cooking.
Don’t skip the halfway stir or flip; it encourages caramelization on all sides.
Use fresh, high-quality miso for a clean umami flavor.
A final drizzle of toasted sesame oil right before serving adds fragrance and depth, making the dish irresistibly aromatic and visually appealing.
Serving Suggestions To Impress Guests
Miso roasted squash pairs beautifully with both simple and complex meals.
Serve it alongside grilled or baked tofu for a plant-based protein boost, or as a side to roasted chicken or salmon for a flavorful contrast.
It works well tossed into grain bowls with quinoa or farro, combined with roasted vegetables, or crumbled soft goat cheese on top for a cozy fall-inspired salad.
Garnish generously with cilantro and red jalapeño for color and freshness.
Storage Tips To Maintain Freshness
Store leftover roasted squash in an airtight container in the refrigerator for up to 4–5 days.
For longer storage, freeze the roasted cubes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat gently in a 350°F (175°C) oven or in a skillet to retain texture and caramelization.
Avoid microwaving for long periods, as it can make the squash mushy.
Always add fresh garnishes after reheating to preserve flavor and color.
Frequently Asked Questions
1. Can I use a different type of squash?
Yes! Acorn or kabocha squash works well, though cooking times may vary. Adjust roasting time until the squash is tender and caramelized.
2. Can I make this recipe gluten-free?
Absolutely. Simply replace the soy sauce with tamari or coconut aminos to maintain a savory umami flavor without gluten.
3. Can I prepare the glaze ahead of time?
Yes, the miso glaze can be made 1–2 days in advance and stored in the refrigerator.
Stir well before coating the squash, as some separation may occur.
4. How do I adjust the spiciness?
The red jalapeño adds mild heat. Remove seeds for less heat or substitute with a small pinch of chili flakes.
Adding it after roasting preserves freshness and a bright, spicy kick.
5. Can this be made vegan?
Yes! This recipe is naturally vegan, using plant-based ingredients only.
For additional richness, a drizzle of toasted nut oil or tahini can enhance flavor without compromising the plant-based profile.
