taste is authentic, but consistency is mushy. maybe not overlapping slices and baking in a single layer would be better...easy to make
Miso-glazed Kabocha Squash
Photo: Leigh Beisch; Styling: Dan Becker
Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash.
Yield: Serves 8
More From Sunset
Amount per serving
- Calories: 131
- Calories from fat: 50%
- Protein: 2.7g
- Fat: 7.2g
- Saturated fat: 0.9g
- Carbohydrate: 13g
- Fiber: 1.8g
- Sodium: 732mg
- Cholesterol: 0.0mg
- 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
- 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 sheet. Reserve sauce.
- 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. Drizzle with sesame oil and serve hot or warm.
- *Find white miso in the refrigerated area of your supermarket's produce section.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note