butternut squash with miso and ginger — didn't expect this to slap as hard as it did

Right so I had half a butternut squash going soft in the corner and basically no plan. Roasted it with a bit of oil and salt, nothing fancy, then made a glaze while it was in the oven — white miso, fresh ginger, a tiny bit of rice vinegar and some honey. Brushed it on for the last ten minutes. Honestly I was just trying to use stuff up. But the miso does something to the squash that's a bit hard to explain — kind of deepens it, makes it almost meaty. The ginger cuts through the sweetness. I ate it with some rice and a fried egg on top which is very much my lazy Tuesday energy. Verdict: dead good, would do again, and it took about 40 minutes total which for a Monday night is basically nothing. Autumn's actually alright when the food's this easy.