Miso-Glazed Pumpkin

• 2 small pumpkins or squash or a combination, desseded and cut into thick wedges (no need to peel)
• Olive Oil 
• Sea Salt
• 6 Tbsp rice vinegar
• 4 Tbsp honey
• 4 Tbsp white miso paste
• 4 Tbsp mirin
• 1 tsp toasted sesame oil
• 3 red chiles, thinly sliced
• 2 shallots peeled and thinly sliced
• 4 cloves garlic, thinly sliced
• 1 cup vegetable oil

Preheat oven to 425.

Place pumpkin/squash wedges in large bowl, coat generously with olive oil. Arrange in single layer on baking sheets and sprinkle generously with salt. Place sheet in oven and roast for 30 minutes, turning pieces over halfway through, until soft and caramelized.

While vegetables roast combine vinegar, honey, miso, mirin and sesame oil in small saucepan. Place over medium heat and cook until glassy and slightly thickened, 3-4 minutes. Set glaze aside.

Place chiles and shallots in sauce pan. pour in oil and place over medium heat. Fry gently for 5 minutes, adjusting heat as necessary to prevent burning, until shallots are beginning to turn golden. Add garlic slices and cook another 5 minutes until shallots and garlic are deeply golden, stirring regularly. Drain in a sieve (reserve oil for stir fries) and season with salt.

When squash is cooked arrange on a large platter, drizzle with glaze and scatter chile/shallot/garlic mixture on top. Serve immediately.