Crunchy, fragrant, sweet and salty miso-glazed walnut pumpkin can be served not only as a side dish or on the rice but also tastes great on your toast too! With enzymes and probiotics from miso, antioxidant from pumpkin and healthy fat from walnut...this miso-glazed pumpkin also has many healthy benefits that will support your health.
Course Side Dish
Keyword easy, healthy, Japanese inspired, probiotics, sugar free, vegan, vegetarian
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Servings 4servings
Author Mio
Equipment
oven
Ingredients
4cupsKabocha pumpkin/ squash, cut into 2.5 cm (1inch) cube - Kuri kabocha/ squash woks well too
1tbspcoconut oil
1pinchsalt
Sweet and salty miso dressing
4tbspMiso - chose yellow miso, See the recipe note below
2tbspmaple syrup
2tbspapple cider vinegar
To assemble;
roasted walnuts - also you can make your own roasted walnuts
Any green of your choice ( I used mizuna) - (optional)
Instructions
Preheat the oven to 200℃ (400℉). Line the oven tray with parchment paper/ oil coated foil.
In a bowl combine pumpkin cubes, coconut oil and pinch of salt and coat the pumpkin cubes evenly.
On prepared oven tay, place the pumpkin mixture and for 15 minutes.Remove from oven to toss, then roast for another 10-15 minutes, or until tender with a few brown spots.
Meanwhile, make the miso dressing. In a small bowl, whisk together all of the ingredients until well combined.
Remove the pumpkin from the oven when it is done and transfer to a bowl, gently toss with miso dressing and walnuts. Garnish with green leaf and serve.
Notes
Choosing miso; Make sure to choose yellow miso, not red or white miso for this recipe (please read the blog above). I like using Shinsyu(信州)miso because it has mild flavor with the right balance of sweetness and saltiness and can work in various types of dishes. ***the product that I linked says "white" but it is actually yellow Shinsyu miso type. The white miso looks really white***