Miso Sesame Winter Squash

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 extra-firm tofu, pressed, cut into 1/2-inch cubes

Various toppings: toasted sesame seeds, chopped arugula, basil,
basil flowers, lemon wedges

Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame
oil.

Spread the squash on a parchment-lined or well-greased baking
sheet in a single layer and roast for 40 minutes, turning over
with a fork after 20 minutes Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the
molasses, tamari, maple syrup, miso, orange juice, lemon juice,
lemon zest, water, and the remaining tablespoon of sesame oil.

Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the
oven.

Transfer the squash to a 2-quart baking dish.
Pour the tofu mixture over the squash, and gently toss.

Bake, uncovered, for 30 minutes, or until a good amount of the
marinade boils off.

Toss a couple times along the way.

Finish under the boiler if you like, or if you like a bit of
extra color on top.

Remove from the oven, and season with salt, if needed.

Finish with some toasted sesame seeds, chopped arugula, and/or
herbs, and serve immediately with lemon wedges on the side (to
squeeze on top).

Serves 4-6.