Miso-Glazed Kabocha Squash

By Sunset
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looks pretty good
27edfb6e0792   •  21 May   •  Report
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6 tablespoons white miso*

3-in. piece fresh ginger, peeled and very finely grated

1/4 cup sake or fino sherry

3 tablespoons vegetable oil

2 tablespoons rice vinegar (not seasoned)

2 tablespoons soy sauce

2 tablespoons firmly packed light brown sugar

1/2 kabocha squash (about 1 1/2 lbs.), seeded and cut into 1/4-in. slices

2 teaspoons toasted sesame oil

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