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Miso Roasted Butternut Squash
Ingredients
  • 1 medium or large butternut squash , peeled, seeded and cut into wedges or 1-inch cubes
  • 5 tablespoons white miso
  • ¼ cup mirin or sake
  • 2 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon thick soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon minced red jalapeño , seeded
  • 1 tablespoon minced cilantro leaves
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