Go Back

Miso Kabocha Squash Dip

If you are looking for a festive and healthy appetizer for this Thanksgiving season, look no further than this recipe for Miso Kabocha Squash dip. Kabocha squash is incredibly nutritious and has a wonderful creamy texture which is perfect for this dip. Serve this dip with crackers or vegetables and you will have a great recipe that will please everyone this Thanksgiving!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine Japanese
Servings 8


  • 4 cups kabocha squash diced
  • 1 cup water for steaming
  • 2 tablespoons miso paste
  • ½ cup water
  • 2 tablespoons maple syrup
  • 3 tablespoons lemon juice
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 3 tablespoons pumpkin seeds toasted
  • 1 tablespoon black sesame seeds toasted


  • Steam the kabocha squash with the water for 20 minutes, or until tender. Set aside and let it cool slightly before blending.
  • Add the kabocha squash to a blender along with the rest of the ingredients. Pulse the blender to get the squash chopped up and then hold down the power until a nice smooth puree forms. Scrape down the blender as necessary. Depending on the moisture of the squash, you may need to add additional water to the dip.
  • Once it is smooth, transfer to a serving dish and garnish with toasted pumpkin seeds and black sesame seeds. Serve with crackers and enjoy!
Keyword fall recipe, holiday appetizer, kabocha squash, miso kabocha squash dip, thanksgiving appetizer