INGREDIENTS
1
Acorn squash, medium
1 tbsp
Ginger, fresh
2 tbsp
Mirin
2 tbsp
Tamari soy sauce, reduced-sodium
2 tbsp
White miso paste
1 tbsp
Coconut sugar
1 tbsp
Olive oil
1 1/2 tsp
Rice vinegar
1 tsp
Sesame oil
1/4 cup
Almonds, toasted
1 tbsp
Water
1
Parchment paper