4 honey nut squash
2 tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
fresh herbs: thyme, rosemary, sage
1 tbsp mellow white miso paste
2 tbsp tahini
2 tbsp water
1) Preheat oven to 400°
2) Slice honey nut squash lengthwise and scoop out the seeds. Arrange squash on a large baking sheet and drizzle with olive oil, salt, and pepper, rub seasoning into squash. Scatter fresh herbs around the squash, flip over so skin side is down on the baking sheet.
3) Roast for 25 minutes or until can be easily inserted into squash.
4) While squash is roasting prepare sauce by whisking together miso, tahini, and water. Set aside.
5) Remove squash from oven, flip "right side up" so flesh is upright. Scatter with a few more fresh herbs and drizzle with sauce. Serve immediately.