Name: 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; 1/4 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