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
Recipe from Sunset

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. Drizzle with sesame oil and serve hot or warm.
  4. *Find white miso in the refrigerated area of your supermarket's produce section.
  5. Note: Nutritional analysis is per serving.
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