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!
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.
Pour the reserved miso mixture over the squash. Toss well.