Red Meat Allergy Friendly Vegan Roasted Acorn Squash

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  2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
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  2 tbsp olive oil
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  ½ tsp kosher salt
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  ¼ tsp black pepper
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For the glaze

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  2 tbsp maple syrup
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  1 tbsp white miso paste
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  1 tbsp olive oil
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  1 tsp apple cider vinegar
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  ¼ tsp ground cinnamon
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  ¼ tsp ground cumin
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For serving

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  3 tbsp pepitas (pumpkin seeds), toasted (optional)
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  2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
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