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
medium butternut squash
white or brown miso
rice wine vinegar
1/4 to 1/2 teaspoons
In This Recipe
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.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!