Monday, November 21, 2011

A touch of Japanese. Miso glazed roasted winter squash

Remember I had a in home Vegan cooking class last month? This is one of the dish that we made. One of my fellow yogini mentioned that this would be a good alternative to the traditional way of preparing squash. I made this at the class with a beautiful kabocha, Japanese pumpkin. You can also use butternut squash, it's just as good!

Miso glazed roasted Kabocha squash
1 kabocha or butternut squash. Cleaned, peeled, seed removed and cut into ¾” cubes
1/3 cup good red miso paste
¼ cup water
2 tbsp mirin
2 cloves garlic, finely chopped
4 green onion, separate the white and green part and thinly slice each portion.
2 tbsp of vegetable oil
Salt and pepper to taste
Black and white roasted sesame seeds
Preheat oven to 400 degrees.
In a large bowl toss the squash with vegetable oil. Set a side.
In a separate bowl, combine miso paste, mirin and water to form a smooth paste.
Add garlic.Mix well. Set aside.
Add the white part of the green onion to the squash. Mix well. Season with salt and pepper
Pour the reserved miso mixture over the squash. Toss well.
Transfer the squash to a slightly oiled foiled lined roasting pan. Separate the squash into a single layer. (The foil will help clean up a lot easier. Miso tends to stick to the pan and makes clean up a bit more complicated.)
Bake for 25-30 min till the vegetable is tender. Toss with the reminding green onion top.
To serve, plate the squash on a plate or bowl. Garnish with black and white sesame seeds
Serve 4 as a side dish


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