Charred Miso Butternut Squash

by Zarina
Charred Miso Butternut Squash

This butternut squash will blow your mind, roasted until slightly golden, charred, and caramelized on the edges. Simply soya sauce, sesame oil, rice vinegar, mirin, white miso, and brown sugar mixture and brushed all over the squash, then roasted and garnished with sesame seeds, chili, and spring onions. Have it as a salad, aside, or even as a main with some steamed rice… just gorgeous!

Charred Miso Butternut Squash

Charred Miso Butternut Squash

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Butternut Squash
  • 2 tbsps Oil – I used Avocado
  • 2 tsps Sesame Oil
  • 85g White Miso Paste
  • 60ml Mirin
  • 2 tbsp Rice Vinegar
  • 2 tbsp Soya Sauce
  • 2 tbsp Brown Sugar
  • GARNISH: Sliced Spring Onions, Sliced Red Chillis, Toasted Sesame Seeds


  1. Preheat the oven to 200℃
  2. Peel and deseed the squash, then cut slices about 1 inch thick
  3. Place squash on a lined oven tray in a single layer
  4. In a bowl, mix the oil, sesame oil, white miso, mirin, rice vinegar, soya sauce, and brown sugar
  5. Brush the mixture all over the squash and roast in the oven for about 40 minutes or until slightly charred and tender
  6. Remove from the oven, arrange on a serving platter and garnish with spring onions, sliced red chillies, and toasted sesame seeds
  7. Serve hot or at room temperature
  8. Enjoy!
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