Miso-Glazed Kabocha Squash

• 6 tablespoons white miso
• 3 inches fresh ginger, peeled and very finely grated
• 1/4 cup sake or 1/4 cup fino sherry wine
• 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, seeded and cut into 1/4-in . slices (about 1 1/2 lbs.)
• 2 teaspoons toasted sesame oil

1. Preheat oven to 375u0b0. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.
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.
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.
4. Drizzle with sesame oil and serve hot or warm.

white miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, brown sugar, kabocha squash, sesame oil

Taken from www.food.com/recipe/miso-glazed-kabocha-squash-378489 (may not work)