- 1/4 Kabocha squash, seeds removed
- 2 Tbsp. sesame tahini
- 1 Tsp. miso paste
- 1/4 Tsp. finely chopped garlic
- 1 Tsp. extra virgin olive oil
Preheat oven to 400 degrees. Place squash on baking sheet lined with foil. Mix together tahini, miso, garlic, and oil and pour over squash; back for 30 minutes or until squash is fork-tender. Serves 1.