Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, combine Garlic (2 clove), Olive Oil (2 tablespoon), White Miso Paste (2 tablespoon), Honey (2 teaspoon), Rice Vinegar (1 1/2 teaspoon), and Freshly Ground Black Pepper (to taste). Mix until combined. Add sliced Butternut Squash (1 N/A) to the bowl and stir until the squash is well coated.
Add Butternut Squash (1) to the bowl and stir until the squash is well coated.
Spread squash on lined baking sheet in a single layer (you may need to use more than one baking sheet to fit all the squash) and roast for 30-35 minutes or until the squash is tender.
Garnish with Sesame Seeds (to taste) and enjoy!