1medium or large butternut squash, peeled, seeded and cut into wedges or 1-inch cubes
5tablespoonswhite miso
¼cupmirin or sake
2tablespoonsvegetable oil
2tablespoonsrice vinegar
2tablespoonslight brown sugar
1tablespoonthick soy sauce
2teaspoonssesame oil
1tablespoonminced red jalapeño, seeded
1tablespoonminced cilantro leaves
Instructions
Preheat oven to 400 degrees F.
Mix the miso, mirin, vegetable oil, rice vinegar, brown sugar and soy sauce in a small bowl until the sugar has dissolved. Place the butternut squash on a roasting pan sprayed with cooking spray, skin side down, and slather with the miso mixture.
Roast for 45-50 minutes or until fork tender. Serve whole or cut wedges in half. Garnish with red jalapeño and cilantro and drizzle with sesame oil. Serve with additional miso mixture if desired.