How to make it

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. Wash the squash well, then dry with a paper towel. Trim the top and bottom of each squash, then cut in half from the top to bottom. Use a spoon to remove the inner seeds and strings. 
3. Lay each squash half flat on its side, and cut into 1 in. thick slices.  
4. In a microwave safe bowl, combine the honey, miso paste, salt and Lee Kum Kee Minced Ginger. Microwave for 60 seconds until the honey is melted and the mixture can be well combined. 
5. Place the squash sliced in a single layer on the prepared baking sheet. Use a pastry brush to brush the mixture onto both sides of the squash. 
6. Roast for 25 minutes on the first side, then flip and bake for an additional 15-20 minutes until caramelized. Transfer to a serving platter and garnish with cashews.