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Miso Roasted Butternut Squash

Heidi Larsen, FoodieCrush
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

medium or large butternut squash, peeled, seeded and cut into wedges or 1-inch cubes

5 tbsp

white miso

1/4 cup

mirin or sake

2 tbsp

vegetable oil

2 tbsp

rice vinegar

2 tbsp

light brown sugar

1 tbsp

thick soy sauce

2 tsp

sesame oil

1 tbsp

minced red jalapeño, seeded

1 tbsp

minced cilantro leaves