A Simple Kabocha Squash Recipe
Learn how to prepare kabocha squash effortlessly with this easy and delicious recipe. Perfectly roasted, tender, and full of flavor, it’s a healthy and versatile dish for any meal!
Ingredients
- ½ Kabocha
- 30 g Miso paste 2 spoons
- 30 g Butter 2 spoons
- 1 teaspoon Maple syrup
- 1 teaspoon Soy sauce
- Nuts, feta, pomegrante feel free to adjust the amount if the toppings
Instructions
- Cut the kabocha squash into wedges. Set aside.
- Warm the butter until melted. Stir in the miso paste until combined. You can gently heat this mixture to blend better if needed.
- In a separate bowl, mix the maple syrup and soy sauce until well combined.
- Preheat the oven or air fryer to **180°C (350°F).**
- Place the kabocha squash wedges on the oven or air fryer tray. Brush the miso butter mixture generously on one side of each wedge.
- Roast the wedges for 15 minutes.
- Turn the wedges over, brush the other side with the miso butter mixture, and roast again for another 15 minutes.
- Once roasted, garnish the squash with chopped walnuts, crumbled feta cheese, and pomegranate seeds. Drizzle a few drops of the maple syrup and soy sauce mixture over the top.
- Sprinkle with sliced green onions for a fresh, flavorful finish.