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Recipe for butternut squash with miso and ginger

Sally Pasley Vargas for The Boston Globe

Serves 6

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

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

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

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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

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