Serves 6
The salty-sweet combination of miso and molasses is punctuated with the subtle heat of fresh ginger in this roasted squash dish.
| 2 | medium peeled, seeded butternut squash, cut into ⅜-inch-thick half-moon slices |
| 2 | tablespoons dark or light miso |
| 2 | tablespoons soy sauce |
| 1 | piece (2 inches) fresh ginger, grated |
| 2 | tablespoons molasses |
| 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