This recipe scared me. I chose it as a side side to the Grilled Rib Eye Steaks with Miso Butter. Not one to keep miso in the fridge on a regular basis, I tired to get both dishes that called for miso done at one time. We were very pleasantly surprised with the outcome of this dish. Not sure I would make it again but it went well with the steaks.
Here is the recipe and picture from Sunset magazine:
- 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
- 1. Preheat oven to 375°. 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. Drizzle with sesame oil and serve hot or warm.
- *Find white miso in the refrigerated area of your supermarket’s produce section.