Photo: Leigh Beisch; Styling: Dan Becker
YieldsServes 8
Time: 30 minutes. Rich-tasting and dense, kabocha is one of our favorite squash.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4
4

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

Step 5
5

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 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.

Step 4
4

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

Step 5
5

Note: Nutritional analysis is per serving.

Miso-glazed Kabocha Squash