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
medium butternut squash
tablespoons white or brown miso
splash rice wine vinegar
tablespoon sesame oil
teaspoon powdered ginger
1/4 to 1/2
teaspoons cayenne pepper
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