Miso-Glazed Kabocha Squash

Sunset, OCTOBER 2008

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375°. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.
  • 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.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@dicentra
Contributor
@dicentra
Contributor
"Sunset, OCTOBER 2008"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ksduffster
    We really loved this! It was so easy and the squash came out so tender and flavourful. Thanks!
    Reply
  2. dicentra
    Sunset, OCTOBER 2008
Advertisement