Miso Glazed Roasted Kabocha Squash

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

1 (2.5 to 3 pound) kabocha squash

1 1/2 tablespoons olive oil

1 teaspoon kosher salt

2 cloves garlic, (minced)

2 tablespoons grapeseed or sunflower oil

2 tablespoons low sodium tamari

2 teaspoons sesame oil

2 tablespoons white miso

1 tablespoon maple syrup

1 tablespoon rice wine vinegar

1/2 teaspoon red pepper flakes (1/4 teaspoon if you blend the glaze)

Instructions

Preheat oven to 375 degrees F.

Cut your squash in half vertically, from stem to root. Scoop out seeds. Then cut each half into slices/wedges that are about 1/2 inch thick. Add to a large bowl and drizzle olive oil over the top. Toss squash with your hands and rub olive oil into the pieces.

Place on a parchment lined baking sheet so that they are not touching. Sprinkle with salt.

Roast for about 30 minutes, turning the squash onto the opposite side halfway through. Squash is done when it is fork tender, when fork easily pierces through the skin.

While squash is roasting, whisk all of the glaze ingredients together, or use a blender to puree. Either works! I prefer the blender just because it makes it nice and smooth.

When squash is done roasting, remove from oven and let cool for 5 minutes. Then, while squash is still warm, drizzle glaze over the squash slices liberally, brushing a bit to coat. This allows all of the flavor to work its way into the squash.