This week, we’re sharing a recipe for roasted kabocha squash with a miso glaze from Brookhaven restaurant Danbi Seasonal Kitchen.
Also known as danhobak, or Japanese pumpkin, kabocha squash is a winter squash with a dark green skin and a sweet, golden interior. Like other squashes, kabocha squash is native to Latin America. Portuguese traders introduced Japan to nihon kabocha in the 16th century. American traders brought seiyo kabocha, which has a sweeter taste and smoother rind, to Japan in 1863.
This vegetable is best enjoyed as a soup, stuffed, fried, or simply sliced and roasted. Danbi’s salty, fermented miso glaze adds contrast that accentuates the kabocha’s natural sweetness.
Danbi chef and owner Jack Kim recommends sourcing kabocha squash at H-Mart. Although the seasonings can be sourced elsewhere, Kim said he hasn’t encountered fresh kabocha squash in other stores. H-Mart has three metro Atlanta locations in Doraville, Duluth, and Riverdale.
Serves 6
Ingredients
- 1 whole kabocha squash
- Avocado oil
- 2 teaspoons kosher salt
- 2 cups white miso
- 1 cup soy sauce
- 1/2 cup water
- 1/3 cup rice wine vinegar
- 3 1/2 ounces mirin
- 1/3 cup finely grated fresh ginger
- 1 cup maple syrup
Directions
- Preheat oven to 425 Fahrenheit, or 400 Fahrenheit if using a convection oven or air fryer.
- Prepare the glaze: Combine miso, soy sauce, water, rice wine vinegar, mirin, ginger, and maple syrup in a saucepan. Whisk over low-medium heat for 5 to 7 minutes, until smooth, glossy, and slightly thickened. Do not boil. Remove from heat and keep warm.
- Prepare the squash: Halve the kabocha squash, remove the seeds, and cut flesh, with skin on, into 2 to 2.5 centimeter-thick wedges. Toss with avocado oil and salt until evenly coated. Arrange cut sides down on a parchment-lined sheet pan.
- Roast for 18 to 22 minutes, flipping halfway through, until tender and lightly caramelized. The surface should be golden brown and fork-tender.
- Serve immediately, either as a side dish or in a rice bowl.