Step 1

Preheat oven to 375F while you prepare your squash.

Step 2

Slice them in half lengthwise, scoop the seeds out and place onto a lined baking tray.

Step 3

Brush, spray or drizzle with a light touch of neutral oil, season with salt and pepper then flip face down onto the tray. Bake for about 15-20 minutes, or until fork tender.

Step 4

Whisk together coconut aminos, coconut sugar, miso paste, sesame oil and mirin, if using, until smooth. Flip your squash face up and spread a generous amount of glaze on top of each piece.

Step 5

Torch your squash until nicely charred or alternatively return to the oven and broil for 5 minutes.

Step 6

Garnish with sesame seeds, togarashi spice, green onions and miso mayo if desired. Enjoy!