Roasted Winter Squash With Miso Glaze Recipe (2024)

The glaze is fantastic. Served it with brown rice, sockeye salmon and steamed vegetables. Added a squirt of lime to cut the sweetness. Will make again, next time with the butternut squash.

cut sugar to 1 teaspoon. Add a tablespoon of apricot balsamic and a tablespoon of lemon juice to substitute for sake and mirin

Careful with the glaze. I put much too much glaze on the squash. It makes it much too sweet. Less is more.

One of the best butternut recipes ever. It was a huge hit. Thank you.

Dry vermouth is a good substitute for sake, or a 1:3 ratio of rice vinegar and water. The glaze is so pretty in the saucepan! I used awase miso because that's all I had, but I wish I had just white. It was way too overpowering. And I don't think salt is necessary with this; miso and sesame oil are more than enough.

Definitely a keeper! I can imagine this same glaze being used on many different roasted vegetables. If you wanted to dress this up, you could sprinkle some white and/or black sesame seeds on top at the end. : )

Tried this with kabocha squash. Softened in microwave before splitting, de-seeding, and slicing. I did not peel because kabocha skin is edible. Reduced roast time by about 10 minutes to compensate.Flavor was nice but the amount of glaze was skimpy for my whole, but small kabocha. Pay attention to the 1 lb. measure and increase to match your actual squash. Plus I think the glaze would benefit from some hot pepper and some more acid.

I loved this recpie! I agree with the comment that Advised adding a bit of lime juice. I served mine with edemame and guacamole. Not sure why-- but it works!

Used acorn squash, not peeled. Pretty as well as tasty. Was perfect to make ahead. Then just popped into a hot oven for a couple of minutes while plating the main.

This is lovely. The glaze is a perfect counterpart to the sweetness of the squash.

Is dark sesame oil the same as roasted sesame oil? Was not sure so used a blend. Was hesitant to use much glaze based on other reviews. Not the perfect balance of sweet and salty I was hoping for.

Double glaze amount

Terrific recipe! The glaze is easy to make and really balances well with the squash.

Delicious but a bit too sweet for my palate. I will be eliminating the sugar on my next go at this and I’m sure it will be close to perfect then.

Subbed mirin for the sake and followed the recipe otherwise. The glaze was inedibly salty and had to be scraped off. The shiro miso that I used must be saltier than the one used when developing the recipe. The flavor, once scraped off, was good.

Couldn't be simpler and was so tasty. We didn't have sake so I used a splash of white wine. It's all about the miso; everything else is just in the background.

This was SO good. I didn’t bother peeling the squash and it was fine, the skin wasn’t too tough. Ended up with about enough glaze to thinly cover each piece. Really easy way to level up butternut squash with a few ingredients and big payoff.

Dry vermouth is a good substitute for sake, or a 1:3 ratio of rice vinegar and water. The glaze is so pretty in the saucepan! I used awase miso because that's all I had, but I wish I had just white. It was way too overpowering. And I don't think salt is necessary with this; miso and sesame oil are more than enough.

Tried this with kabocha squash. Softened in microwave before splitting, de-seeding, and slicing. I did not peel because kabocha skin is edible. Reduced roast time by about 10 minutes to compensate.Flavor was nice but the amount of glaze was skimpy for my whole, but small kabocha. Pay attention to the 1 lb. measure and increase to match your actual squash. Plus I think the glaze would benefit from some hot pepper and some more acid.

savory CANDY! oh so delicious. no sake so I doubled the mirin and used honey instead of sugar. and i always use red miso(its the best!) next time will try a squeeze of lime. best butternut squash I have ever eaten.

Made in a toaster open. Shared with our college kids. #VeganDormGourmet

2 tbs of mirin and no sugar.