Miso-Roasted Delicata Squash Bowl

Combine rice with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until tender. Fluff with a fork.

Preheat oven to 425F. Whisk 1 tbsp miso paste with neutral oil and brush onto both sides of the squash half-moons. Arrange in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping once, until deeply caramelized.

Whisk together remaining 1 tbsp miso paste, tahini, rice vinegar, sesame oil, and 2 tbsp warm water until smooth and pourable. Add more water if needed.

Divide warm brown rice between 2 bowls. Arrange roasted delicata squash rings over the rice. Fan avocado slices alongside and place pickled ginger in a small mound.

Drizzle tahini-miso sauce generously over each bowl. Sprinkle with sesame seeds and sliced scallions. Serve warm.