Miso-Maple Glazed Squash with Burrata & Chili Crisp Recipe

Miso-Maple Glazed Squash with Burrata & Chili Crisp Recipe

When November rolls around, I love to really to hone in on cooking recipes that project comfort. For me, that entails a strong focus on in-season ingredients and recipes that remind me of the holidays. Squash is always something that I have on hand this time of year – winter squash varietals, specifically. Some favorites of mine include, but are not limited to kabocha, delicata and honeynut. For the most part, they’re all rather interchangeable and can be cooked in a number of ways.

Kabocha Squash
Kabocha Squash

For this recipe, we’re playing up kabocha squash’s taste profile (which is basically a cross between the taste of pumpkin and sweet potatoes) with a miso-maple glaze, creamy burrata cheese, spicy chili crisp, a bright squeeze of lime and pungent cilantro (you could also use basil in place of cilantro). When all of these components come together, they create a profile of flavors and textures that awaken the tastebuds. Kabocha isn’t a must-use here. Other squash varieties that I would suggest using are: delicata, honeynut, red kuri or carnival.

Miso-Maple Glazed Squash
Miso-Maple Glazed Squash

Burrata cheese isn’t a must-use either. Feel free to substitute this cheese out for similar semi-soft and mild selections like mozzarella or even ricotta. Additionally, don’t feel like you *have* to make chili crisp, though it is easier than you may think. There are lots of jars of chili crisp on the shelves these days that will serve the same purpose.

Miso-Maple Glazed Squash

Miso-Maple Glazed Squash with Burrata & Chili Crisp Recipe

Abby Allen-Leach
This squash dish has it all - heat, sweetness, acid, creaminess, texture and savory notes. It works as a solid side dish and would work perfect at your Thanksgiving gathering.
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 299 kcal


Squash & Assembly

  • 1 squash skin on, washed, seeds removed and cut into half moons (kabocha, honeynut & delicata will work best)
  • 1 tbsp olive oil
  • 4 ounces burrata torn into smaller pieces
  • lime juice only
  • cilantro for garnish

Chili Crisp

  • 1/2 cup vegetable oil
  • 1/4 cup crushed red pepper flakes
  • 1 shallot larger in size - peeled, cut in half and sliced very thin
  • 6 garlic cloves minced
  • 1 tbsp soy sauce
  • 1/2 tsp salt

Miso-Maple Glaze

  • 1 tbsp white miso paste
  • 1 tbsp maple syrup
  • 2 1/2 tbsp olive oil
  • salt


Chili Crisp

  • Pour soy sauce, crushed red pepper and salt into a mixing bowl. Add shallot, garlic and oil to a small sauce pan over medium heat. When mixture begins to sizzle, reduce heat to medium-low and cook, stirring occasionally, until shallot and garlic turn golden - 20-25 minutes. Strain hot oil into mixing bowl with soy, salt and crushed red pepper and place garlic and shallots onto a paper towel-lined plate. Allow to cool for 5 minutes and add into oil mixture. Stir to combine and set aside until ready to plate.
    Chili Crisp

Miso-Maple Glaze

  • Whisk all ingredients together until smooth in a small bowl. Set aside until ready to brush onto squash.
    Miso-Maple Glaze

Squash & Assembly

  • Heat oven to 400F and line a baking sheet with parchment paper. Toss squash with 1 tbsp olive oil in a large bowl. Arrange on baking sheet in a single layer. Make sure that they are well spaced out and not touching - this will encourage the squash slices to crisp up a bit. Roast for 40 minutes, flipping halfway through, until edges begin to take on some color.
    Make sure to lay the squash in a single layer and not touching
  • Remove squash from oven, brush with miso-maple glaze and increase heat to 450F. Roast for another 2-3 minutes or until squash begins to caramelize a bit. Remove from oven, add to a plate with torn burrata, drizzle with chili crisp, garnish with cilantro, squeeze over juice of one lime and season with salt to taste.
    Miso-Maple Glazed Squash with Burrata & Chili Crisp
Nutrition Facts
Miso-Maple Glazed Squash with Burrata & Chili Crisp Recipe
Amount Per Serving
Calories 299 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 20mg7%
Sodium 710mg31%
Potassium 729mg21%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 8g9%
Protein 8g16%
Vitamin A 20134IU403%
Vitamin C 41mg50%
Calcium 260mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 299kcalCarbohydrates: 29gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 710mgPotassium: 729mgFiber: 4gSugar: 8gVitamin A: 20134IUVitamin C: 41mgCalcium: 260mgIron: 2mg
Keyword Chili Crisp Recipe, Miso-Maple Glazed Squash, Miso-Maple Glazed Squash with Burrata & Chili Crisp
Tried this recipe?Let us know how it was!
MORE FOODIES READING  St. Louis-Style Ribs and Hasselback Cantaloupe Recipe

More Foodies News, Reviews & Recipes

Comments are closed

St. Petersburg Foodies