The salty-sweet combination of miso and molasses is punctuated with the subtle heat of fresh ginger in this roasted squash dish.
|2||medium peeled, seeded butternut squash, cut into ⅜ -inch-thick half-moon slices|
|2||tablespoons dark or light miso|
|2||tablespoons soy sauce|
|1||piece (2 inches) fresh ginger, grated|
|2||teaspoons dark brown sugar|
|2||tablespoons vegetable oil|
1. Set the oven at 450 degrees. Line 2 baking sheets with parchment paper.
2. Arrange the squash in 1 layer on the 2 baking sheets.
3. In a small bowl, stir together the miso, soy sauce, ginger, molasses, sugar, and oil. With a pastry brush, brush the squash on both sides. Bake for 20 to 25 minutes, or until the squash is tender and golden. Sally Pasley Vargas