Printed September 1, 2026
Crackling Miso-Butter Smashed Kabocha with Furikake Crunch
Japanese kabocha squash gets the smashed potato treatment in the air fryer, emerging with caramelized edges and creamy interiors. A glossy miso-butter glaze and crunchy furikake topping make this a vegetable side dish that steals the show.
Ingredients
- 1 small kabocha squash (about 2 pounds)
- 2 tablespoons neutral oil
- 3 tablespoons unsalted butter, melted
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 teaspoon grated fresh ginger
- 2 tablespoons furikake seasoning
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
- 1 tablespoon crispy fried shallots (store-bought or homemade)
- Shichimi togarashi for serving (optional)
Preparation
The internet fell in love with smashed potatoes, but kabocha squash—with its dense, almost chestnut-like sweetness—might be an even better canvas. The air fryer's intense, focused heat creates mahogany-dark caramelization on the smashed surfaces while keeping the centers luxuriously creamy. This technique borrows from Japanese nasu dengaku (miso-glazed eggplant) but reimagines it with the textural drama only an air fryer can deliver.
Preparation
- Cut the kabocha squash in half and scoop out the seeds. Cut into 2-inch wedges—you should get about 10-12 pieces. You can leave the skin on; it becomes wonderfully edible when crisped.
- Place squash pieces in a microwave-safe bowl with 2 tablespoons water, cover with plastic wrap, and microwave on high for 6-8 minutes until just fork-tender but not falling apart. Alternatively, steam them for 10-12 minutes.
- Preheat your air fryer to 400°F (200°C). Brush the squash pieces with neutral oil and arrange them in a single layer in the air fryer basket.
- Air fry for 8 minutes. Remove the basket and use a potato masher or the bottom of a glass to gently smash each piece until it's about 1/2-inch thick. Some pieces will crack and break—this is perfect, as it creates more surface area for crisping.
- In a small bowl, whisk together melted butter, miso paste, mirin, and grated ginger until smooth. Brush half of this mixture generously over the smashed squash pieces.
- Return to the air fryer and cook for another 10-12 minutes, until the edges are deeply caramelized and crackling. Brush with the remaining miso butter halfway through this second cooking phase.
- Transfer to a serving platter and immediately shower with furikake, sesame seeds, scallions, and crispy fried shallots. Dust with shichimi togarashi if you want heat.
Cook's Notes
Kabocha squash is denser and sweeter than butternut, with a texture closer to sweet potato. Look for it at Asian grocers or well-stocked supermarkets—it's the squat, dark green squash with pale green stripes. If you can't find kabocha, this technique works beautifully with small Japanese sweet potatoes or even dense-fleshed acorn squash. The key is the double cook: steam or microwave first to cook through, then air fry to create that addictive caramelized crust.
