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Slices of roasted red kuri squash with char marks are arranged on a decorative red and white platter, garnished with chopped green onions.
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5 from 4 votes

Roasted red kuri squash recipe

Roasted red kuri squash with miso butter and olive oil — buttery, caramelized edges and tender, sweet flesh. Perfect for fall dinners or holiday sides.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American, Japanese
Keyword: Red kuri squash recipe, Roasted red kuri squash
Servings: 5 servings
Author: ChihYu Chiang

Equipment

  • 2 Sheet pans 1 large; 1 half sheet
  • Food prep gloves

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
US - Metric

Instructions

Prep squash:

  • Scrub the squash clean and pat it dry.
    A person scrubs an orange/red red kuri squash under running water in a sink, then slices it with a knife on a wooden cutting board.
  • 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.
    Two images side by side: left shows hands cutting the top off a whole red kuri squash on a wooden board; right shows hands scooping out seeds from the inside of the cut pumpkin.
  • 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.
    A halved red kuri squash covered with plastic wrap on a plate (left) to microwave in order to soften the squash for easy slicing. On the right, another hand slices the microwaved and softened squash with a knife on a wooden surface with ease.

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.
    Side-by-side images: left, a bowl of yellow or white miso paste with a white pestle; right, a jar of ghee or butter with a wooden spoon. Perfect for making miso butter, both are clearly labeled.

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).
    Left: A bowl with creamy, light brown miso paste and a spoon. Right: Sliced red apples coated in the same miso paste mixture, ready to pair with roasted red kuri squash. Both bowls sit on a light surface.

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.
    Slices of raw roasted red kuri squash coated with seasoning are arranged in rows on a parchment-lined baking tray, ready for roasting. The tray sits on a light-colored countertop.
  • - 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.
    Sliced roasted red kuri squash arranged on a parchment-lined baking sheet. The slices are golden brown with caramelized edges, sprinkled with herbs and seasoning.

Serve:

  • Enjoy hot or warm from the oven. Garnish with scallions if you’d like a finishing touch.
    Sliced roasted red kuri squash pieces on a baking tray lined with parchment paper and fully seasoned with butter and miso paste on the left; on the right, a hand holds a roasted pumpkin slice with a crispy, caramelized edge over a plate of more roasted slices.

Video

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

Serving: 1serving | Calories: 246kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 23mg | Sodium: 11mg | Potassium: 953mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3720IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 2mg
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