ROASTED DELICATA SQUASH WITH MISO AND BROWN SUGAR GLAZE
1 ½-pounds delicata squash
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon white miso paste
1 tablespoon brown sugar
2 teaspoons maple syrup
Preheat oven to 400 degrees.
Cut the delicata squash in half lengthwise. Cut off the ends and scoop out the seeds and discard. Cut the squash into ½” thick slices and arrange on a foil-lined cookie sheet.
Brush the slices on both sides with the olive oil and season with the salt and pepper. Bake for 20 minutes.
While squash is cooking, combine the miso, brown sugar, and maple syrup in a small bowl and mix well to combine.
Flip the squash slices over after the first 20 minutes of cooking and brush/dab the miso mixture all over the tops of the squash. Place back in the oven for another 15-20 minutes until squash is fork tender and golden brown on the tops. If needed, place under broiler (on high) for 1-2 minutes to add more color to the top of the squash.