Red Kuri Squash
Salt & Pepper
Trim the ends off the squash.
Cut the squash in half lengthwise.
Scoop out the seeds.
Slice the squash halves in half. Then half the quarters and half those slices again to end up with 16 wedges.
Whisk together the miso paste, sesame oil, rice vinegar, maple syrup, oil, red pepper flakes, salt & pepper.
Toss the wedges in the miso mixture.
Arrange the squash wedges on a sheet pan.
Roast the squash until tender, flipping halfway through roasting.
Sprinkle with sesame seeds and sliced scallions.