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1
Preheat the oven to 425 degrees.
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2
Line a baking sheet (or 2 if necessary) with parchment.
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3
Peel the squash, cut in half and scrape out the seeds and fibers.
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4
Slice 1/2 inch thick and place in a large bowl.
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5
Season with a little salt if desired and toss with 1 1/2 tablespoons of the sesame oil.
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6
Lay the slices in one layer on the baking sheet(s).
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7
Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.
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8
Meanwhile, heat the broiler and make the glaze.
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9
To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat.
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10
Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar.
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11
Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved.
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12
Remove from the heat and whisk in the sesame oil.
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13
Remove the squash from the oven and brush each slice with the miso glaze.
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14
Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny.
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15
Remove from the heat.
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16
Allow to cool if desired or serve hot.
