One of my favorite fall / winter squashes is the delicata squash that I got introduced to a few years back at the Oshkosh farmer's market. This week I quick cooked it in the microwave for a salad topping - with harissa, maple syrup and miso paste. In a glass bowl I mixed 1 tbsp Maple syrup, 1 tbsp white Miso, 1 tbsp Harissa. In went two of the squash cut to small bite sized portions with the skin on. It was microwaved for about 5 minutes, mixed in between a couple of times. It turned out to be more spicy than I expected, but good spicy :) With some of the juicy mixture still left in the bowl, we didn't need salad dressing. It was yummy and we had leftovers the next day with eggs & toast for breakfast.