Recipe for butternut squash with miso and ginger

Sally Pasley Vargasfor The Boston Globe

January 14, 2013

Less than a minute to read

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 ⅜-inch-thick half-moon slices2tablespoons dark or light miso2tablespoons soy sauce1piece (2 inches) fresh ginger, grated2tablespoons molasses2teaspoons dark brown sugar2tablespoons 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