101 Cookbooks: Miso Sesame Winter Squash

When Heidi Swanson’s 101 Cookbooks recipe for Miso Sesame Winter Squash arrived in my inbox, I clicked over to it right away. I already had all of the sauce ingredients on hand, and only needed tofu and winter squash to complete the recipe. But last night when I finally mustered up the energy to make dinner, I saw the cook time would take me over an hour. And I was way too hungry to wait an hour for dinner. So instead of follow the recipe instructions exactly, I modified a bit. The result was a delicious sweet and savory candied coating on the tofu and squash. I can’t even imagine how much better the dish would have been if I followed the instructions exactly! The sauce is the real star of this dish so if you’re pressed for time like I was, give my method a go.

2 pounds winter squash (I used pre-cut butternut squash)

8 ounces extra-firm tofu, pressed, cut into 1/2″ cubes


2 Tbsp sesame oil

2 Tbsp molasses

1 Tbsp soy sauce

2 Tbsp maple syrup

1/4 cup freshly squeezed orange juice

1 Tbsp freshly squeezed lemon juice

1/4 tsp grated lemon zest

5 Tbsp water

For the original instructions, click here.

butternut squash tofu

I doubled the sauce recipe, thinking it wouldn’t be enough, and then had at least a cup leftover. So, no need to double the sauce unless you want leftover for later. And you may. I’m already thinking I’ll marinade some tempeh later this week using the remainder of the sauce.

I dunked the tofu cubes in the sauce then spread them out on a parchment-paper lined baking sheet. Then I spread out the butternut squash cubes and drizzled some more sauce on top. I baked it in a 400 degree oven for 30 minutes, when some of the tofu started to brown and burn (just the way I like it!).

miso tofu squash

Now onto avocado-related things. Without further adieu…

The winner of the big box ‘o avocados from SoCal Avocados is…..Allison, who said:

I like a little spice in my guacamole, so I love to add hot sauce. Other than that, I keep it traditional with lime, lemon, cilantro, tomato, and onion. Oh, and like it to be extra chunky! It really ruins it for me when the guacamole is super smooth.

I agree – love my guac a bit chunky too. Congrats Allison! I’ll contact you for your mailing address.



  1. Posted January 30, 2012 at 9:13 am | Permalink

    Thank you Janel! I love this contest and am very excited for Super Bowl guacamole! Maybe I will make it in honor of my boyfriend, a Green Bay Packers fan who is very sad that they are not going to the Super Bowl this year. Seems appropriate since it is green. 🙂

  2. Posted January 30, 2012 at 9:09 pm | Permalink

    Aren’t Heidi Swanson’s recipes the best?! “Super Natural Everyday” is one my of all-time favorite cookbooks. She inspired me to put all of my dried foods in pretty glass jars 😉 This particular recipe looks delicious and I like your time-saving modifications.

  3. Posted January 31, 2012 at 1:01 pm | Permalink

    Ah that browned tofu looks so good and the marinade sounds delicious! I’m going to have to try this, too 🙂

  4. Posted February 8, 2012 at 6:21 pm | Permalink

    Oh wow, this looks incredible!
    I love finding new tofu recipes. This one is a keeper.

Post a Comment

Your email is never shared. Required fields are marked *


Pin It