Miso-glazed Kabocha Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash. Ingredients:
6 tablespoons white miso |
3-in. piece fresh ginger, peeled and very finely grated |
1/4 cup sake or fino sherry |
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 (about 1 1/2 lbs.), seeded and cut into 1/4-in. slices |
2 teaspoons toasted sesame oil |
Directions:
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. Drizzle with sesame oil and serve hot or warm.
4. *Find white miso in the refrigerated area of your supermarket's produce section.
5. Note: Nutritional analysis is per serving.
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