Photo: Leigh Beisch; Styling: Dan Becker
Yield
Serves 8

Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash.

How to Make It

Step 1

Preheat oven to 375°. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.

Step 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.

Step 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.

Step 4

*Find white miso in the refrigerated area of your supermarket's produce section.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

portland's Review

wildflour
November 12, 2009
taste is authentic, but consistency is mushy. maybe not overlapping slices and baking in a single layer would be better...easy to make

wildflour's Review

LACarole
June 26, 2009
I love this recipe - the sauce is delicious (and there is always extra) and can be used with whatever you cook to accompany the kabocha. I serve it with tuna tofu miso burgers and it's a great combo

LACarole's Review

portland
February 09, 2009
my husband liked this but I really didn't and wouldn't make it again.