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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
    soy sauce
    1piece (2 inches) fresh ginger, grated
    2teaspoons dark brown sugar
    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