Miso Roasted Kabocha Squash
Sometimes for lunch I like to whip up a salad using whatever I have around, and it’d good, but THIS salad was GOODgood! It’s been rainy all day so I knew I wanted something a little more cozy, and I remembered this Miso glazed Kabocha squash recipe that I have been wanting to nail down to share with you all! So I created this salad around exactly that. A simple sesame-ginger dressing, organic mixed greens, cucumbers, tomatoes, a fried pasture-raised egg, watermelon radish, green onions, everything bagel seasoning (and some Yellowbird sriracha post photo bc I knew it was missing something).
If you’ve never had kabocha squash, please please do yourself a favor and try it. It has this beautiful starch to it that makes it feel so indulgent and blissful to consume. IT IS DELICIOUS. However, if you can’t get ahold of one right now, the good news is in the mean time you could absolutely substitute it with delicata, butternut, acorn squash, or even sweet potato for this glaze recipe!
Miso Roated Kabocha Squash
Author: Consciously Coastal
prep time: 10 | cook time: 30 | Servings: 2-4
Ingredients:
- 1 small-medium sized kabocha squash
- 1 tbs White miso
- 2 tsp vegan, soy-free fish sauce
- 2 tbs coconut aminos
- 2 tsp avocado oil
- ½ tsp garlic powder
- Salt to taste
Instructions:
- Preheat your oven to 425F.
- Prep squash by cutting off top and bottom, slicing in half, and removing seeds. Slice the squash into little crescent moons.
- Mix all marinade ingredients together, and in a large mixing bowl, combine marinade and squash until evenly coated.
- Place in a long baking dish or on a sheet tray with parchment paper and bake for about 30 minutes, or until the squash is tender and slightly caramelized.
- Enjoy by itself or as a component in a dish, like this salad!