Miso-glazed Kabocha Squash

Miso-glazed Kabocha Squash
Photo by Leigh Beisch


  • 2 teaspoons toasted sesame oil
  • ½ kabocha squash (about 1 1/2 lbs.), seeded and cut into 1/4-in. slices
  • 6 tablespoons white miso*
  • ¼ cup sake or fino sherry
  • 2 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons soy sauce
  • + 2 more ingredients
    • 3 tablespoons vegetable oil
    • 3-in. piece fresh ginger, peeled and very finely grated

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...

View full recipe at My Recipes


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