Ingredients

• 2 pounds kabocha, acorn, carnival or other winter squash (with skin and seeds; I use one kabocha or two small of the others)
  
• ¹/₂ teaspoon miso paste (optional)
  
• 3 tablespoons olive oil
  
• ¹/₄ cup sesame tahini
  
• ¹/₂ teaspoon smoked paprika, or to taste
  
• salt
  
• pepper
  
• 1 splash cider vinegar (optional)