ginger-miso-butternut

🥘 Ingredients

• butternut 2
• olive oil 4 tbsp
• mirin 3 tbsp
• brown sugar 2 tbsp
• ginger 1 tbsp
• sesame oil 1 tsp
• soy sauce 4 tbsp
• rice vinegar 1 tbsp
• water
• white miso 4 tbsp
• pistachios 0.33 cup
• sesame seeds 1 tbsp

1. 1

   Preheat oven to 220C Peel and cut into 3cm wedges butternut Brush with olive oil and roast for 20 minutes flipping every so often until soft Whisk together mirin , brown sugar , grated ginger , sesame oil , soy sauce , and rice vinegar Whisk together water and white miso Bring sauce to a boil and then add miso water mixture Cook for 1 minutes Remove butternut and brush with sauce Broil squash until brown for 3/4 minutes Toast chopped pistachios and sesame seeds Plate butternut and garnish with nuts