Preheat the oven to 500°F with an empty sheet pan large enough for your squash fries on the middle rack.
In a large mixing bowl combine 1/4 cup olive oil, white miso, red curry paste, and lemon juice. Mix well with a whisk to combine. Add the squash fries to the bowl and gently toss the squash in the sauce with your hands making sure that all of the squash is covered. *You may have some of the glaze left over that you didn't need depending on the size of your squash fries, discard any extra glaze.
When the oven is preheated, pour the remaining 2 tablespoons olive oil onto the hot baking pan followed by the glazed squash fries. *The pan is very hot and the oil will splatter once the squash has been added, be careful. Arrange the fries in an even layer, place the pan back in the oven and reduce the temperature to 425°F.
Bake the fries for 15-25 minutes depending on the thickness of your fries, flipping the fries over once with a spatula during the cook time.
Garnish with cilantro and red chile flakes.
Notes
The American Miso Company makes several varieties of miso under the Miso Master brand. All are organic and many are gluten free, including chickpea (also soy free), brown rice, red miso, mellow white and sweet white.
