Miso Maple Roasted Acorn Squash

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Cut the acorn squash into half moon shapes. Cut off the top and bottom of the acorn squash. Then cut in half. Be careful as acorn squash can be quite tough to cut through. Make sure you are using a sharp serrated knife. Once cut in half, scoop out the seeds and discard. Then lay one half, cut side down. Slice into half moon type rounds. About 1.2 inch thick.
3. In a medium sized mixing bowl, whisk together all of the ingredients. Break up the miso with the whisk. The mixture thickens as you whisk it.
4. Place acorn squash slices on a baking sheet, lined with parchment paper. Brush the acorn squash with the mixture.
5. Place in the oven at for about 20 minutes, until the squash is fork tender. Serve immediately.