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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)