Miso-Glazed Kabocha Squash

• white miso↗6 tablespoons
• fresh ginger3 inches

  peeled and very finely grated

• sake or 1/4 cup fino sherry wine↗1⁄4 cup
• vegetable oil↗3 tablespoons
• rice vinegar (not seasoned)↗2 tablespoons

  (not seasoned)

• soy sauce↗2 tablespoons
• firmly packed light brown sugar2 tablespoons
• kabocha squash↗1⁄2 lbs

  seeded and cut into 1/4-in . slices (about 1 1/2 lbs.)

• toasted sesame oil↗2 teaspoons

Step-by-step instructions

1. 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. 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. 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. 4

   Drizzle with sesame oil and serve hot or warm.