Directions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
In a large bowl, combine Garlic (2 clove), Olive Oil (2 tablespoon), White Miso Paste (2 tablespoon), Honey (2 teaspoon), Rice Vinegar (1 1/2 teaspoon), and Freshly Ground Black Pepper (to taste). Mix until combined. Add sliced Butternut Squash (1 N/A) to the bowl and stir until the squash is well coated.
Step 3
Add Butternut Squash (1) to the bowl and stir until the squash is well coated.
Step 4
Spread squash on lined baking sheet in a single layer (you may need to use more than one baking sheet to fit all the squash) and roast for 30-35 minutes or until the squash is tender.
Step 5
Garnish with Sesame Seeds (to taste) and enjoy!
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