Maple Miso 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. First, cut off the top and bottom of the acorn squash. Then, cut it in half lengthwise. 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 1/4 inch thick.
3. In a medium-sized mixing bowl, whisk together all of the remaining ingredients (olive oil, maple syrup, white miso paste, smoked paprika, kosher salt, pepper). Break up the miso with the whisk; the mixture will thicken as you whisk it. Place acorn squash slices in the bowl, then toss to coat.
4. Pour out the acorn squash onto the prepared baking sheet. Place in the oven for about 20 minutes, until the squash is fork-tender. Serve immediately.