Cut the squash in half, score the squash to form a diamond shape. This will allow the seasoning to penetrate and flavor the squash. Heat a large sauté pan over high heat, add 1 tbsp olive oil and place the squash scored side down. Cook for 3 minutes and place the into the oven cooking until the squash has turned a deep brown.
Heat the Toasted sesame oil over medium heat add the chopped ginger, cook for 3-5 minutes giving the ginger a light toasting, make sure to keep stirring the ginger. Remove the ginger from heat and stir in the Thai basil leaves, Parsley, stir to just wilt the herbs, add the pickled red onion and the miso paste, all to cook with the remaining heat in the pan, finish with a water to thin the paste just a little.
Panko Bread Crumb Topping
Place all of the ingredients into a small and mix to incorporate the olive oil and evenly coat everything.
Remove the squash and flip it, spread the miso paste mixture on top, top with he panko bread crumb mixture, place under the broiler and cook until a nice golden brown.
This is dish as so many great partners, its great with a big salad full of fresh vegetables, paired with rice and sautéed Shiitake mushroom just to name a few.