Roasted Winter Squash With Miso Glaze - butternut squash

Method

• Preheat the oven to 425 degrees.
• Line a baking sheet (or 2 if necessary) with parchment.
• Peel the squash, cut in half and scrape out the seeds and fibers.
• Slice 1/2 inch thick and place in a large bowl.
• Season with a little salt if desired and toss with 1 1/2 tablespoons of the sesame oil.
• Lay the slices in one layer on the baking sheet(s).
• Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.
• Meanwhile, heat the broiler and make the glaze.
• To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat.
• Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar.
• Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved.
• Remove from the heat and whisk in the sesame oil.
• Remove the squash from the oven and brush each slice with the miso glaze.
• Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny.
• Remove from the heat.
• Allow to cool if desired or serve hot.