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Kabocha Squash With Miso

Kabocha Squash With Miso 4.000
Jun 6, 2007

This vegetable dish would be found in a typical Japanese bento box. Butternut squash may be substituted for the kabocha squash. We found kabocha at Daruma in Bethesda (6931 Arlington Rd., 301-654-8832).

Servings: 4
  • 1 pound kabocha squash, peeled and cut into 1/4-inch half-moon slices
  • 2 1/2 tablespoons miso , preferably red (not the sweet white or fudge-like black)
  • 2 1/2 tablespoons sugar
  • 1 teaspoon low-sodium soy sauce
  • 2 teaspoons sesame oil

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Place the squash on a plate and cover loosely with plastic wrap. Microwave on high for 2 to 3 minutes, or until the squash begins to soften. Set aside; the squash will continue to steam/soften under the plastic wrap.

In a small bowl, combine the miso, sugar and soy sauce. Set aside.

In a large saute pan or skillet over medium to medium-low heat, add the sesame oil. When it is hot, add the microwaved squash, stirring occasionally, and cook for a few minutes until it is tender and any raw taste is gone. Add the miso mixture and stir to mix well. Serve warm or cold.

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Recipe Source

From food writer Yukari Pratt.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 106

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 265mg 11%

Total Carbohydrates: 21g 7%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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