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Preheat oven to 425° F.
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Line large baking sheet with parchment paper.
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Place squash evenly on baking sheet. Brush with olive oil. Bake for 20 to 25 minutes, turning once, until tender.
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Preheat oven to broil.
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While squash is baking, combine miso paste and water in a small bowl; whisk to blend. Set aside.
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Bring mirin, sugar, ginger, sesame oil, soy sauce, and vinegar to a boil in small saucepan, over medium-high heat, whisking frequently.
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Add miso mixture; cook, whisking frequency, for 1 minute.
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Brush squash evenly with mirin mixture. Broil for 3 to 4 minutes, or until squash begins to brown.
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Sprinkle with almonds; serve immediately.