Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash.
6 tablespoons white miso*
3-in. piece fresh ginger, peeled and very finely grated
1/4 cup sake or fino sherry
3 tablespoons vegetable oil
2 tablespoons rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons firmly packed light brown sugar
1/2 kabocha squash (about 1 1/2 lbs.), seeded and cut into 1/4-in. slices
2 teaspoons toasted sesame oil
How to Make It
Preheat oven to 375°. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.
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.
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. Drizzle with sesame oil and serve hot or warm.
*Find white miso in the refrigerated area of your supermarket's produce section.