Baked Squash

Now that it's fall, I make a lot of squash dishes. An easy one is baked kombocha squash. I cut the squash in half, and then cut thin slices. I place the slices on a cookie sheet and drizzle them with a sauce made out of canola oil, mirin, sesame oil, braggs or tamari sauce, red pepper spice or hot sauce, and mapple sugar or ground sugar. I mix up the sauce and flip the squash to make sure it is coated on both sides. If I have them on hand, I sometimes cut up carrots in flat strips and add them to the cookie sheet. I put the dish in the oven and cook it for 14 minutes at 350, flipping the pieces over at the mid point. You know they are done when you can put a fork through the thickest of the pieces (though ideally they are evenly cut).