1 squash (acorn/kabocha/butternut etc.)
Fresh ground pepper
3 Tbsp. white miso
3 Tbsp. rice vinegar
1 Tbsp. maple syrup/agave/brown rice syrup etc., more or less to taste
1 Tbsp. dry yellow mustard
Heat oven to 375F. Halve the squash and scrape the seed cavity clean. Pour a small amount of oil into each cavity and use it to baste the entire cut surface. Dust with pepper and place cut-side-down on a baking sheet. Bake in the oven for 25 minutes or so, about the amount of time it takes you to repot a couple of plants or listen to 1/2 of an LP, until the squash is relatively tender.
Whisk the remaining ingredients together until smooth. Remove squash from oven, flip, and baste the cut surface with the sauce. Return to oven for another 10 minutes or until squash is soft and the surface is toasty brown and caramelized.
Eat the squash with a spoon straight from the baking dish like an uncivilized human, or slice and serve on plates in front of company.