Roasted Red Kuri with Miso Glaze

Rain or shine the Fairmount Neighborhood Farmers Market will be held tomorrow between 10 am - 2 pm on the corner of Agate and 19th Ave. You'll find plenty of fall fruits and vegetables from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 

Camas Swale has a wide selection of winter squashes including delicata, kabocha, and this red kuri. Sliced, roasted, and finished with a miso glaze, the red kuri made a delicious vegetable side for the end of a long week. 

Roasted Red Kuri with Miso Glaze

1 red kuri or other winter squash
~2 Tbsp neutral oil such as canola oil
1 Tbsp miso
1 Tbsp mirin

Preheat the oven to 425 degrees. Remove the stem of the squash and cut in half. Scoop out the seeds and pulp. At this point you could peel the squash with a vegetable peeled, but the skin is pretty thin and edible, so you can leave it on. Cut the squash into in inch wide wedges. Place on a baking sheet, drizzle with a little neutral oil and toss to coat. Roast for about 15 minutes, then flip and roast on the second side for another 5 to 10 minutes, so that the squash is cooked through and acquired some color. In the meantime, whisk together the miso and mirin (add a little more mirin if it seems too thick to spread). When the squash is cooked, transfer it to a serving platter and use a brush to spread the glaze on each wedge. Serve warm.