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Miso Glazed Kabocha

Perfect throw-together recipe for miso kabocha.

Posted By: K. Taako
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Prep Time: 5 | Cook Time: 25 | Ready In: 30
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US Metric
  • 6 tablespoons white miso
  • 3" piece fresh ginger, peeled & grated
  • 1/4 cup sake
  • 3 tablespoons oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Aloha shoyu
  • 2 tablespoons firmly packed light brown sugar
  • 1/2 kabocha squash , seeded and cut into slices
  • 2 teaspoons sesame oil

Cooking Process:

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 remaining sauce.