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Red kuri squash is one of my favorite fall vegetables — nutty, creamy, and sometimes called chestnut pumpkin for its rich flavor. It’s the kind of side dish that feels right at home on a busy weeknight or the holiday table.
In this version, I roast the wedges with miso butter and olive oil until the edges caramelize and the centers turn tender and flavorful. Simple, seasonal, and deeply satisfying — this is my go-to way to enjoy kuri squash.
Recipe at a glance
- Cutting made easier: Microwave the halves on medium for 3 minutes before slicing into wedges.
- Keep it from drying out: Coat wedges generously with oil or butter so they look shiny.
- Don’t overcrowd: Space out the pieces so they roast, not steam.
- Choose the right squash: Pick one that feels heavy and firm — very fresh squash can cook up dry and starchy.
- Flavor boost: Dense squash benefits from coatings that cling, like miso butter, honey glaze, or spice rubs mixed with oil.
Key Ingredient Notes
- Red kuri squash: Also called Japanese Hokkaido pumpkin or chestnut pumpkin, this variety has smooth flesh with a naturally sweet, nutty flavor. Choose one that feels heavy for its size, with glossy skin and a firm, healthy stem. Avoid squash that looks shriveled or has soft spots — those can be old and dry inside, even if the outside looks fine.
- Miso paste: Red kuri’s dense flesh can taste bland with just salt and pepper. White or yellow miso adds savory, umami depth that clings to the squash, bringing out its natural sweetness without overpowering it.
- Ghee or butter + olive oil: Mixing softened butter with miso creates a rich coating, while olive oil helps caramelize the edges. Together they add both fat and flavor, keeping the squash moist and enhancing its sweet, chestnut-like taste as it roasts.
💡 ChihYu’s Helpful Tip: I once bought a lighter kuri squash because it was easier to carry home — big mistake. It looked fine outside but roasted up dry inside. Always go for the heavier ones!
How to make roasted red kuri squash
Roasted red kuri squash is simple to prepare, but there are a few details that make a big difference. Below I’ll walk you through the steps while also answering some of the most common questions people have when cooking this squash.
How to cut red kuri squash more easily
Red kuri squash has a firm shell, so the first cuts take a little effort. Slice it in half with a sharp chef’s knife, scoop out the seeds, then microwave the halves for about 3 minutes (flipping once). This softens the flesh just enough so you can safely cut the halves into thin, even wedges without straining.
How to keep the squash from turning out dry
Because kuri squash is dense, it needs more fat than just a drizzle of oil. I coat the wedges generously with both olive oil and miso butter — not just a light brush, but a good rub so every side is glossy. This prevents dryness and adds savory flavor all the way through.
How long to roast (and what “done” looks like)
I roast at 400°F (200°C) until the squash is tender with caramelized edges. For a convection oven, that’s about 25–30 minutes; for a traditional oven, 30–35 minutes. Flip the wedges halfway so both sides brown. They’re ready when a fork slides in easily, the edges are golden, and when you bite into it the flesh is creamy and soft inside.
What to serve it with
This dish works beautifully as a holiday side but is simple enough to add to weeknight dinners.
- Savory mains: The nutty, caramelized flavor pairs well with cozy fall mains like Baked Trout with Miso Butter, Herb Roasted Spatchcock Chicken, or Miso Ginger Braised Short Ribs.
- Holiday spread: For the rest of your holiday spread, try it alongside vegetable-forward dishes like Cauliflower Gratin, Miso Butter Sweet Potatoes, or Roasted Beets and Carrots.
If you have leftovers, blend them into a creamy kuri squash soup with full-fat coconut milk — simple and delicious!
Flavor Variations
These flavor variations start with the same butter mixture — just mix in one of the ideas below to change up the taste.
- Spicy miso: Stir in ½–1 tsp chili paste (gochujang, sambal, or sriracha) for heat.
- Garlic miso: Mix 1 small grated garlic clove into the miso butter.
- Honey miso: Add 1 tsp honey for a sweet-savory glaze.
- Herby finish: Sprinkle with cilantro, parsley, or thyme after roasting for freshness.
FAQs
No. The skin softens when roasted, so it’s completely edible and adds extra flavor. Just scrub the outside well before cutting.
Yes. Kabocha has a similar sweet, nutty taste, but it’s denser and may need a few extra minutes in the oven.
Kuri squash is naturally mild, so it needs both fat and seasoning to shine. If you only drizzle oil, it can slide right off and leave the wedges tasting flat. Use something that clings — like a butter or miso-based spread, a honey or maple glaze, or a spice rub mixed with oil — so the flavor really sticks as it roasts.
Usually it’s from not enough oil or butter, or from crowding the pan so the squash steams instead of roasts. Make sure the wedges are well-coated and spaced out in a single layer so they cook tender inside with caramelized edges.
Try these fall squash recipes next!
- Roasted Delicata Squash – caramelized and naturally sweet, perfect for fall dinners.
- Air Fryer Delicata Squash – quick, simple, and ready in minutes.
- Kabocha Squash Soup – cozy, creamy, and with turmeric ginger flavor.
Roasted red kuri squash recipe
Ingredients
- 3 lb red kuri squash
- 3 tbsp ghee or unsalted butter room temperature (softened butter)
- 2 tbsp yellow or white miso paste
- 3 tbsp olive oil
- Chopped scallions Optional garnish
Equipment
- 2 Sheet pans 1 large; 1 half sheet
- Food prep gloves
Instructions
Prep squash:
- Scrub the squash clean and pat it dry.
- Carefully slice the squash in half with a sharp chef’s knife, angling away from the tough stem so the knife doesn’t get stuck. Scoop out the seeds. Slice away the stem.
- To make it easier to cut, microwave the halves on medium heat for 3 minutes total, flipping after 1 ½ minutes. This softens the squash slightly.
Cut into thin wedges:
- Once cool enough to handle, cut each half into 1-inch (2.5 cm) wedges. Transfer to a large mixing bowl.
Make miso butter:
- In a small bowl, stir together the ghee (or butter) and miso paste until smooth.
Coat the squash:
- Drizzle the olive oil over the squash. Add the miso butter into the bowl. Wearing the gloves, use your hands to gently rub the oil and miso butter all over the squash wedges, making sure all sides and every piece is coated nicely with olive oil and butter. Each slice should look shiny, moist and smooth (if not enough oil is coated, the squash might turn out dry after roasting).
Roast:
- Arrange the wedges cut side down on parchment-lined sheet pans in a single layer with some space between each wedge. Don’t over crowd them.
- – Convection oven (fan on): Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
- – Traditional oven (no fan): Bake at 400°F (200°C) for 30–35 minutes, flipping halfway.
- The squash should be tender with golden, caramelized edges.
Serve:
- Enjoy hot or warm from the oven. Garnish with scallions if you’d like a finishing touch.
Notes
- Cutting tip: Red kuri squash has firm skin, so microwaving the halves makes slicing safer and easier.
- No extra salt needed: The miso adds plenty of savory flavor. Taste after roasting and add a sprinkle of flaky salt only if needed.
- Storage: Leftovers keep well in the fridge for up to 3-4 days. Reheat in the oven, with a light mist sprinkle of water, at 350°F (175°C) for 8–10 minutes to bring back the texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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