• Preheat the oven to 425 (220C) degrees. Line a large sheet pan with foil.

Make the glaze:

• Whisk 3 tablespoons maple syrup, 2 tablespoons tamari or soy sauce, 2 tablespoons white miso paste, 1 tablespoon toasted sesame oil, and ½ teaspoon crushed red chili together in a bowl.

Prepare the acorn squash:

• Place 3 pound acorn squash on a cutting board. Slice a thin piece off both the stem and bottom ends of the squash with a large knife. Stand the squash bottom side-down on the board so it's more stable. Cut it in half lengthwise. Scoop out the seeds with a spoon. Slice the squash into wedges ½-inch thick.
• Put the slices on the prepared baking sheet and drizzle with 2 tablespoons extra virgin olive oil. Sprinkle with ½ teaspoon salt, turning to coat both sides of the squash. Lay them flat in a single layer.
• Roast the squash 15 minutes. Turn the slices over with a spatula or pair of tongs. Continue roasting another 10-15 minutes.
• Take the sheet pan out of the oven. Turn on the oven broiler to high heat. Brush the glaze over the top of the squash and broil just until the squash is golden brown and the glaze is beginning to caramelize, 1-3 minutes depending on your broiler.

Cook the mushrooms:

• While the squash is roasting, place a large (10-inch) non-stick skillet over medium-high heat. Add 2 tablespoons olive oil, 8 ounces ¼-inch sliced shiitake mushroom caps, and 1 tablespoon finely chopped shallot or red onion, stirring to coat in the oil. Cook undisturbed 3-4 minutes, until the mushrooms start to take on some color. Add 1 tablespoon soy sauce or tamari and stir the mushrooms around, cooking 1-2 more minutes, until they're softened. Remove from the heat and sprinkle with 2 tablespoons chopped shelled pistachios .
• To serve, transfer the squash to a large platter. Spoon the mushrooms over and around the squash.