Maple-miso stuffed squash

Method

1. 01

   Brush squash with olive oil and roast cut-side down at 400°F until nearly tender, about 30 minutes.

2. 02

   Cook mushrooms and onion until browned. Fold in rice, cranberries, pecans, and sage.

3. 03

   Mix miso and maple syrup with a spoonful of warm water.

4. 04

   Turn the squash over, brush with the maple-miso mixture, and fill generously.

5. 05

   Return to the oven until the filling is hot and the edges caramelize, about 20 minutes.