This dish hits all the flavor notes – sweet, salty, savory, tangy, and spicy – and it works well as a side dish or as a light meal, topped with a poached egg or a bit of tofu if you like. You can also add the squash rings to grain bowls or bento boxes, or go all out and make these fall brown rice veggie bowls with crispy tofu
. Be sure to source high quality ingredients in this simple recipe; I used some beautiful cultured butter from Vermont Creamery. Look for delicatas that feel heavy for their size. This recipe makes more miso butter than you’ll need for this amount of squash – about double – so feel free to up the squash quantity if feeding a crowd or if you want leftovers. Otherwise, store extra miso butter refrigerated airtight for up to 2 weeks. Rewarm as needed, whisking to re-emulsify.