In a large skillet, heat enough oil to come about ¼" up the pan to 375F. While oil heats, prep squash and set a cooling rack over a cookie tray lined with paper towels.
Fry squash in two batches, about 5 mins total or until golden brown, flipping pieces if needed to lightly color both sides. Gently remove squash with tongs or a spider and set squash aside on cooling rack to drain.
When all squash is fried, drain oil from pan, reserving about a tsp. Lower heat to medium.
Add garlic to hot oil and cook briefly until just barely colored; add honey, soy, miso and crushed red chile flakes and cook until sauce just begins to fiercely bubble.
Turn off heat and gently toss squash in sticky sauce.
Serve over white rice with furikake to taste. Enjoy!
Notes
All the hats (*hat emojiiisss!*) off to Steph for inspiring this recipe with her eggplanty goodness. Homie plays that SO hard.
Recipe by the pig & quill at https://thepigandquill.com/fried-honey-garlic-delicata-with-white-miso-furikake-gf-vegan/