Delicata squash with miso butter
Preheat oven to 400F
Remove seeds, and cut squash into crescents ½" thick
Toss with olive oil, salt, and pepper
Roast until tender and lightly golden, about 30 minutes (flip after ~15min)
Mix 2 parts butter with 1 part miso paste (preferably white / sweet miso) and heat in a small saucepan; whisk until combined.
Adding grated ginger can also be yummy.
Add a bit of lemon juice and water at the end if you'd like (this will thicken / emulsify the mixture).
Drizzle squash with the miso butter and top with sesame seeds and scallions (optional)