Recipe for butternut squash with miso and ginger

Sally Pasley Vargas

Serves 6

The salty-sweet combination of miso and molasses is punctuated with the subtle heat of fresh ginger in this roasted squash dish.

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2 medium peeled, seeded butternut squash, cut into -inch-thick half-moon slices
2 tablespoons dark or light miso
2 tablespoons
soy sauce
1 piece (2 inches) fresh ginger, grated
2 tablespoons
2 teaspoons dark brown sugar
2 tablespoons
vegetable oil

1. Set the oven at 450 degrees. Line 2 baking sheets with parchment paper.

2. Arrange the squash in 1 layer on the 2 baking sheets.

3. In a small bowl, stir together the miso, soy sauce, ginger, molasses, sugar, and oil. With a pastry brush, brush the squash on both sides. Bake for 20 to 25 minutes, or until the squash is tender and golden.  Sally Pasley Vargas