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miso carmelized summer squash

Here is a simple and great tasting way to use miso.  I copied the idea from
a friend and am not sure where it is originally from.

Miso carmelized summer squash:

Cut sunburst summer squash (yellow and roundish shaped) on the ridge in half.
Combine miso full strength( recipe calls for white, I didn't have any and
used brown rice miso) with fresh herbs--summer savory, tarragon, thyme,
oregano, marjoram.  Spread mixture on cut side of squash in a thin coat.
Place on sprayed non stick baking sheet,  miso side down.  Bake uncovered
at 325 for 30-40 minutes.