Miso-Glazed Kabocha Squash

1. 1

   Preheat oven to 375u00b0. 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.

* Per serving · 4 servings · Values may vary.