Miso-Glazed Red Kuri Squash

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

Non-stick cooking spray

1 red kuri squash

3 tablespoons white miso paste

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 teaspoon maple syrup

1 tablespoon vegetable oil

Pinch of red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 scallion, (sliced thinly)

1 tablespoon white and black sesame seeds

Directions

Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.

To cut the squash, trim off the ends. Then halve the squash lengthwise and scoop out the seeds. Slice the squash halves in half. Then halve the quarters and halve those slices again. You should end up with 16 wedges.

In a large bowl, whisk together the miso paste, sesame oil, rice vinegar, maple syrup, vegetable oil, red pepper flakes, salt and pepper. Add the squash to the bowl. Use your hands to toss the squash around in the marinade, so it is well coated.

Place the squash wedges on the sheet pan. They should be in a single layer without overlapping or touching.

Roast for 20 minutes. Flip the squash to the other side and continue roasting for 15-20 minutes until browned at the edges and tender in the middle.

Arrange the squash on a serving dish. Sprinkle with scallions and sesame seeds.

Nutrition

• Calories: 251 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.02 g
• Sodium: 1072 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 5 g