Miso Sesame Winter Squash

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
• 2 tablespoons toasted sesame oil
• 2 tablespoons molasses
• 1 teaspoon tamari or shoyu
• 2 tablespoons pure maple syrup
• 1 heaping tablespoon white or yellow miso
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon grated lemon zest
• 5 tablespoons water
• 8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
• Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Toss the delicata squash with half the toasted sesame oil and spread on a large baking sheet in a single layer.

2. Roast the squash for 25 minutes until it starts to soften and brown at the edges.

3. Meanwhile, whisk the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest and water in a small saucepan. Simmer over medium-low heat for 5 minutes until glossy.

4. Toss the pressed tofu cubes with the remaining sesame oil and spread on a second baking sheet. Roast on the upper rack for 15 minutes until lightly browned.

5. Brush the squash with half the sauce, add the roasted tofu to the sheet and roast together for 15 minutes more, turning once.

6. Brush the squash and tofu with the remaining sauce and roast 10 minutes more until the squash is tender and caramelized.

7. Let the pan rest 5 minutes. Arrange the squash and tofu on a platter and scatter with toasted sesame seeds, chopped arugula, basil and basil flowers.

8. Serve warm with lemon wedges on the side for squeezing over the top.