Miso sesame winter squash from 101 Cookbooks by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for tamari, and yellow miso for white miso.

  • knityourownyoghurt on October 22, 2024

    The squash only took 20 minutes to roast not 40. Think I'd serve this over quinoa if I made it again.

  • hashi on October 12, 2023

    Tasty rainy night meal. I added some roasted red potatoes to give it a little more texture. A squeeze of lemon at the end is a good tip.

  • meginyeg on November 20, 2020

    This was terrible. Honestly it was edible but barely.

  • Astrid5555 on November 18, 2013

    Just LOVED the tofu, the squash was nice but nothing new (toasted sesame oil makes everything taste good). Did not see the need to roast the squash before the tofu. Just used my convection setting, put everything in the oven together and tofu and squash were done in less then 20 minutes. Will definitely make again!

  • radishseed on October 19, 2013

    I threw in some extra green beans while the squash and tofu were roasting and ate this over rice. Squeezed some lemon juice on top to cut the sweet richness of the squash.

  • krobbins426 on November 03, 2012

    Used peeled acorn squash and doubled amount of tofu. Made a good, flavorful dinner for 3, rather than a side for 4-6.

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