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A cozy Asian-inspired dish featuring roasted butternut squash stuffed with miso ginger fried rice and melty cheese.
If you’re wondering how this Miso Ginger Fried Rice–Stuffed Butternut Squash came about, it honestly started with me trying to add a little Asian flair to a cozy fall recipe… and also because I was clearing out the fridge (ha!). I had leftover jasmine rice, rotisserie chicken meat, some edamame, and a few pantry staples staring at me. So I thought, why not turn it into a savory fried rice and stuff it into sweet roasted butternut squash? It ended up being SO good — hearty, slightly crispy on top, full of umami from the miso and ginger, and the perfect way to make something comforting out of simple ingredients.
The natural sweetness of the squash pairs so well with the savory miso fried rice. And when you broil the top just a bit? The rice gets slightly crispy and the cheese melts into all the little pockets. So satisfying.
Why You’ll Like This Recipe
- A great way to use leftovers — leftover rice + rotisserie chicken = magic.
- Asian-inspired flavors — miso, ginger, soy sauce, toasted sesame oil.
- Crispy rice top — the baking crisp up the rice on top
- Great as a main dish or side — hearty, filling, cozy.
- Fun but easy — looks impressive but comes together with everyday ingredients.
Ingredients & Substitutions
- Butternut squash — choose one with a nice long neck for easier prep.
- Oil — any of your favorite oil works here
- Salt & pepper
- Cooked jasmine rice — leftover or day-old rice works best.
- Shallots — or use red onion.
- Red miso paste — white miso can be used, but the flavor will be milder.
- Soy sauce — tamari/coconut aminos if gluten-free.
- Fresh ginger — grated.
- Toasted sesame oil — adds that nutty aroma.
- Rotisserie chicken — cubed or shredded.
- Edamame — peas or mixed veggies if preferred.
- Toasted sesame seeds — black or white.
- Cheese — You can use any cheese. I have tried with Gouda, Cheddar, Gruyère, and even fresh mozzarella slices and they all work well
Common Mistakes to Avoid
1. Removing the squash too early
If the squash is still pale or firm, it won’t scoop easily and won’t be sweet.
Let it roast until it’s soft, slightly blistered, and caramelized.
2. Using freshly cooked rice
Fresh rice = mushy filling. Day-old rice gives you texture, separation, and crispiness.
3. Adding miso straight into the hot pan without mixing
Miso can clump if dropped in too thick. Stir it with the aromatics or thin it with 1–2 teaspoons water first.
4. Overloading the filling with soy sauce
Red miso already brings saltiness. Add soy sauce gradually and taste.
7. Not seasoning the squash itself
Even if the filling is flavorful, the squash still requires oil, salt, and pepper for optimal taste.
How to Store and Reheat
1. Store in the refrigerator (up to 3–4 days)
Let the stuffed squash cool completely, then place it in an airtight container. I have also wrapped it in foil and kept it in the fridge. I don’t recommend freezing, especially the butternut squash, as the texture changes after.
2. Reheat in the oven (best method)
Bake at 350°F (180°C) for 15–20 minutes, or until warm throughout.
3. Reheat in the air fryer (great for crispiness)
Air fry at 350°F (180°C) for 6–8 minutes. This gives the rice a nice crisp top, similar to when it was first made.
4. Reheat in the microwave (fastest)
Cover loosely and microwave for 1–2 minutes. The texture won’t be as crispy, but it works when you’re in a hurry.
Frequently Asked Questions
1. Can I make this ahead?
Yes! Roast the squash and make the filling ahead. Assemble and reheat before serving.
2. Does it reheat well?
It reheats beautifully in the air fryer or oven because the rice gets a little crispy again.
3. Can I skip the cheese?
Totally. It still tastes amazing without it.
4. What other proteins can I use?
Ground chicken, tofu, leftover turkey, shrimp, or tempeh work great. When it comes to what you can put in the fried rice, the sky is the limit
This dish really proves that leftovers don’t have to be boring. The savory miso ginger fried rice paired with the caramelized butternut squash just works. It’s cozy, a little unexpected, and packed with flavor — exactly the kind of meal I love to share on the blog. If you’re craving something comforting but still fresh and fun, this one is for you.
Miso Ginger Fried Rice–Stuffed Butternut Squash
Ingredients
For the squash
- 896 g butternut squash about 1 medium-size squash
- 1 Tbsp cooking oil
- Salt & pepper
For the rice filling
- 2 cups cooked white rice day-old preferred
- 2 small shallots finely chopped
- 1 tsp grated ginger
- 1 Tbsp oil
- 2 Tbsp red miso paste
- ½ cup edamame thawed if frozen
- 1 Tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 cup cooked rotisserie chicken cubed
- 1 Tbsp white sesame seeds toasted
- Salt & pepper to taste
- 1 cup shredded cheese
Instructions
Roast the squash:
- Preheat oven to 400 F (200C). Line a baking pan with parchment paper for easier clean up. Cut the squash in half lengthwise and scoop out the seeds. Rub the cut side with oil, salt, and pepper.
- Place cut-side down on a baking sheet and roast 45-50 minutes
- If you can easily pierce with a fork without much resistance, the butternut squash is ready. Don't turn off the oven yet when you are done roasting the squash if you plan to serve on the same day
Make the filling: (can be prepared ahead)
- You can prepare the filling ahead and let it cool down at keep it in the fridge. or you can make it on the same day too. While roasting the squash, you can prepare the filling. Mix miso paste with about 1-2 tsp of water and set aside.
- Heat oil in a skillet. Sauté shallots and ginger for about 1 minute.
- Add the miso paste and cook for a about 10 seconds.
- Add the edamame, rice, chicken, and add the soy sauce and stir fry everything to make sure they are seasoned well. Have a taste and adjust the seasoning to suit your taste
Stuff & bake:
- Flip the roasted squash. Use a spoon to carefully scoop some of the flesh of the butternut squash to make room for the fried rice filling.
- You can add this to the rice mixture or just fill the large cavity where the seeds was with the butternut squash flesh.
- Mound the cavity with the fried rice mixture, kinda pack it in a bit. You may or may not be able to fit all the fried rice in. You may have a bit of leftover (you can have the extra as your snack 🙂 ). Sprinkle with some toasted sesame seeds.
- Top with some shredded cheese if you like. Return the baking pan to the oven and bake again for another 10 minutes until the cheese melted nicely (if using) and the rice is crispy on top
Serve:
- Garnish with chopped green onions, or chili crisp if you like. Cut into wedges to serve
