45 Min

• 2 Honeynut Squash
• 1 Tbsp Olive Oil
• 2 Tbsp Unsalted Butter
• 1 Tbsp Miso Paste
• 1 clove Garlic, minced
• Sea Salt and Black Pepper

Set oven rack to center position and preheat to 400 degrees.

Use a sharp chef’s knife to trim stem and bottom of squash. Cut in half lengthwise, and remove seeds. Peel skin off each half.

Place squash halves, cut-side down, on cutting board. Place two chopsticks or wooden spoon handles on each side. Carefully cut ⅛-inch thick slices down squash's length, making sure not to cut all the way through. This process creates a Hasselback appearance. 

Place squash, cut-side down, on sheet pan. Evenly brush flesh with 1 tablespoon olive oil. Season with sea salt and pepper. Roast 20 minutes, then remove from oven.

Melt butter and add to small bowl with miso and garlic. Mix together and brush half of mixture over squash. Bake 5 minutes.

Brush squash with remaining mixture. Roast 5 to 10 minutes, until very tender and starting to brown. Serve immediately.