Miso-glazed Kabocha Squash

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 tablespoons miso
• 3 inches fresh ginger, peeled and very finely grated
• 1/4 cup sake or 1/4 cup fino sherry wine
• 3 tablespoons vegetable oil
• 2 tablespoons rice vinegar (not seasoned)
• 2 tablespoons soy sauce
• 2 tablespoons firmly packed light brown sugar
• 1/2 kabocha squash, seeded and cut into 1/4-in . slices (about 1 1/2 lbs.)
• 2 teaspoons toasted sesame oil

Recipe

• 1 preheat oven to 375°. in a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.
• 2 in a large bowl, toss squash slices with miso mixture to coat thoroughly. lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. reserve sauce.
• 3 bake 15 minutes. brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes.
• 4 drizzle with sesame oil and serve hot or warm.