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Preheat oven to 400°F.
Combine olive oil, maple syrup, ginger, garlic, miso and rice wine vinegar in a bowl and whisk well until smooth.
Add squash cut side up to a parchment lined baking sheet and drizzle with half of your sauce. Brush over squash to coat evenly.
Bake for 60 minutes until carmelized, basting with the liquids that pool in the cavity of the squash every 20 minutes.
Add tahini to remaining sauce and whisk well.
Remove from oven, transfer to serving dish, drizzle with sauce and finish with sesame seeds and parsley before serving.