Peel the butternut squash with a sharp vegetable peeler, then cut it into evenly sized 2cm cubes using a chef’s knife.
Toss the squash cubes with olive oil, salt, and smoked paprika in a large bowl until evenly coated.
Spread the seasoned squash in a single layer on a parchment-lined baking sheet, ensuring they aren’t crowded.
Roast in a preheated oven at 200°C (390°F) for 25-30 minutes, flipping halfway through, until edges are golden and fragrant.
While the squash roasts, prepare the garlic-miso drizzle by mincing the garlic and mixing it with lemon juice, sesame oil, and a small spoonful of white miso in a bowl.
Once the squash is tender and caramelized, transfer it to a serving bowl and toss gently with the garlic-miso sauce until well coated.
Sprinkle with toasted sesame seeds and chopped fresh herbs for added aroma and freshness.
Serve warm or chilled, enjoying the crispy edges, soft interior, and vibrant flavors.
