This looks a bit of a dog's dinner of a dish, but that is only because it tasted so good that I ate it before remembering to photograph it and you are only getting the post dinner deli cup view.
I ate this straight from the oven with a dollop of thick plain yogurt on top, but this would also be good as a topper for a bean puree, or as a side for roast pork.
Serves two as a main course.
1 Delicata squash
1 Tbsp maple syrup or Hot Jalapeno Honey
1 Tbsp white miso
2 tsps Dijon mustard
2 tsps Sake, or Bourbon in a pinch
2 tsps olive oil
Juice from one lemon
1/8 tsp chili flakes (omit of using hot honey)
1 tsp pink peppercorns, crushed
Salt to taste
Preheat the oven to 350.
Wash the squash well, dry it, and cut it in two lengthwise. Remove the seeds.
Rub the squash on all sides with the oil. Salt the inside.
Place cut side down on a parchment paper lined baking tin and place in the oven. Bake until soft on the inside and burnished on the outside, about 25 minutes. It is done when it can easily be pierced with a fork.
While it is cooking, combine the other ingredients except for the pink peppercorns and whisk together to make a vinaigrette.
Five minutes before the squash is done, turn the two halves cut side up and pour the vinaigrette into the hollows of the squash. Finish cooking.
Remove from the oven and cut into half moons. Place on your serving dish, spoon over the hot vinaigrette remaining in the pan, and sprinkle with the crushed pink peppercorns.