Miso Roasted Winter Squash

Preheat oven to 375ºF. Line a baking sheet with parchment or a Silpat.

Quarter your squash and remove the seeds (reserve for roasting if desired).

Combine miso paste, vinegar, olive oil, and soy sauce. Mix furiously to combine, then place spoonfuls of sauce in the small pockets of the squash. Spread some on the sides with your spoon or finger (some will not stick).

Place on the baking sheet and roast 40-60 minutes or until soft. If you don’t use a liner, the sauce may stick and char on the sheet tray. Let cool (or not), sprinkle sea salt and enjoy.