Miso-glazed Kabocha Squash

Name: Miso-glazed Kabocha Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps; 0; 680 grams; 2 Tbsps; 2 teaspoons; 59 milliliters; 2 Tbsps; 3 Tbsps; 6 Tbsps

Miso-glazed Kabocha Squash is a gluten free and vegan side dish. This recipe serves 8. One serving contains 129 calories, 3g of protein, and 7g of fat. If you have firmly brown sugar, fino sherry, miso, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.

Ingredients you will need

Vegetable Oil

Rice Vinegar

Brown Sugar

Soy Sauce

Ginger

Miso

Sake

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Squash

Sauce

Miso

Equipment you will use

Baking Sheet

Bowl

Bake 15 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Sauce

Drizzle with sesame oil and serve hot or warm.

Ingredients you will need

Sesame Oil