Miso maple roasted acorn squash

From Imperfect Produce

Ingredients:

2 acorn squash, seed removed and sliced into half moons
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp brown sugar
1 tbsp freshly grated ginger
1 tsp sesame oil
2 tbsp soy sauce
0.5 tbsp rice vinegar
3 tbsp white miso
1 tbsp water
0.25 cup toasted pistachios, chopped
1 tbsp toasted sesame seeds

Prep:

• Preheat oven to 425F
• Arrange squash in single layer on baking sheet(s) lined with foil/parchment. 
• Brush both sides with olive oil. 
• Roast 20-25 mins flipping every 10 mins (I didn't) until soft
• Whisk tog maple syrup, brown sugar, grated ginger, sesame oil, soy sauce & rice vinegar in a small saucepan. Bring to a boil over medium heat. 
• Whisk tog water & miso in a small bowl then add to the saucepan
• Cook 1 min longer, whisking until smooth
• Remove from heat. 
• When squash is nearly done, brush glaze over top
• Place squash under broiler for 3-4 mins until it begins to brown. 
• Transfer to serving dish and sprinkle with sesame seeds and/or pistachio nuts. 

Notes

Also good with butternut and kabocha squashes

And lovely cold the next day.