Roasted Kabocha Squash Wedges with Miso Maple Glaze and Sesame Crunch

Ingredients

• •1 medium kabocha squash (about 2 pounds), seeds removed and cut into 1-inch wedges
• •2 tablespoons olive oil
• •1/4 teaspoon salt
• •1/4 cup white miso paste
• •2 tablespoons maple syrup
• •2 tablespoons rice vinegar
• •1 tablespoon soy sauce
• •1 teaspoon sesame oil
• •1 tablespoon water (optional, for thinning glaze)
• •2 tablespoons sesame seeds, toasted
• •2 tablespoons chopped roasted peanuts or almonds (optional)
• •1 green onion, thinly sliced, for garnish

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a large bowl, toss the kabocha squash wedges with the olive oil and salt until evenly coated.

3. 3

   Arrange the wedges in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and golden brown.

4. 4

   While the squash is roasting, prepare the glaze by whisking together the miso paste, maple syrup, rice vinegar, soy sauce, sesame oil, and water (if needed to thin the mixture) in a small bowl.

5. 5

   Once the squash is roasted, brush the miso maple glaze generously over each wedge. Return to the oven and roast for an additional 5 minutes to let the glaze caramelize slightly.

6. 6

   Remove the squash from the oven and transfer to a serving platter.

7. 7

   Sprinkle the toasted sesame seeds, chopped peanuts or almonds (if using), and sliced green onions over the squash for a flavorful crunch.

8. 8

   Serve warm or at room temperature as a side dish or appetizer.