Grilled Kabocha with Miso Butter
Thick wedges of kabocha squash, par-steamed and then grilled until caramelized and charred at the edges. They're served on a stone plate with a scoop of whipped miso butter and flaky sea salt, to swipe through as you eat.
Sweet, charred pumpkin with a melting quenelle of salty miso butter and flaky salt. Simple, and perfect.
Why It Works
Kabocha is denser, drier, and sweeter than most squash, so it caramelizes beautifully and holds its shape on the grill. Par-steaming cooks the flesh through first, so the grill only has to do the browning. That gives a creamy, chestnut-like interior with a charred, bittersweet surface. Miso butter is the perfect partner: miso's salty, fermented depth plays against the squash's sugar, the butter adds richness, and serving it cold on the side lets it melt gradually instead of disappearing into the pumpkin. Flaky salt adds crunch and pops of salinity.
Pairings
- Junmai sake or a highball
- Other izakaya plates: yakitori, grilled atsuage, karikari cheese
- Extra miso butter: great on corn, grilled mushrooms, or rice
RECIPE CARD
Grilled Kabocha with Miso Butter
Yield: 2–3 portions (as a shared plate) | Time: 30 minutes
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Equipment
- Grill, grill pan, or cast-iron skillet
- Steamer basket or microwave-safe dish with cover
- Small bowl + spatula (for the butter)
- Two spoons (for a quenelle)
- Heavy chef knife
Ingredients
- Kabocha
- 1/4 kabocha squash (about 400 g), seeded, skin on
- 10 g neutral oil
- Pinch of salt
- Miso butter
- 60 g unsalted butter, softened
- 20 g shiro (white) miso
- 5 g honey or mirin
- Optional: a few drops of shoyu or a pinch of grated garlic
- To finish
- Flaky sea salt (Maldon)
- Cracked black pepper
- Optional: a drizzle of shoyu or brown butter
Instructions
- Make the miso butter: beat the softened butter, miso, and honey with a spatula until smooth and fluffy. Chill 10 minutes so it holds a shape.
- Cut the kabocha into 1/2" crescent slices, keeping the skin on. A heavy knife and a rocking motion make it easier.
- Par-cook until just tender but still holding its shape: steam 5–6 minutes, or microwave covered with a splash of water 3–4 minutes.
- Pat dry, toss with oil and a pinch of salt.
- Grill over high heat 2–3 minutes per side until deeply caramelized with charred spots. Don't move the slices until they release on their own.
- Shingle the slices on a plate (a dark stone or slate plate looks great). Add a quenelle of miso butter to the side so it slowly softens.
- Finish with flaky salt and black pepper. Eat by swiping each bite through the butter.
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Schossow Kitchen · schossowkitchen.com