If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love to use this sauce for roasting winter vegetables. Often, I do a combo of parsnips, turnips, butternut squash and redskin potatos. It makes a delightful side dish to any kind of roasted or braised meat. I've also done just the butternut squash (which I absolutely love) to serve alongside a pork loin or pork chops; oddly enough, it's also a great side to German food. - Kayb
- 3 medium butternut squash
- 2 tablespoons honey
- 2 tablespoons white or brown miso
- 1 splash rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon powdered ginger
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 cup sesame seeds
- Peel, seed and cube squash. I like to cut in about 1-inch cubes. Preheat oven to 400 degrees.
- Whisk together remaining ingredients except sesame seeds. Pour over squash cubes in a bowl, and toss to coat.
- Line a baking sheet with foil, and spray with non-stick spray. Pour squash cubes onto sheet, and spread out so there's space between. Sprinkle with sesame seeds.
- Bake, shaking or turning with a spatula once, for 15-20 minutes, or until tender.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Butternut Squash