• Turn on the oven over 190°C (fan).

MISO GLAZE for tofu rectangles and butternut squash slices

• In a small bowl, using a spoon or a whisk, mix all the ingredients together until smooth. Set aside.

BUTTERNUT SQUASH (8-9 slices)

• Wash your butternut squash and cut the edges.
• Cut the butternut squash carefully into round slices (about 7 full rounds and 2–3 rounds with seeds). Use a cookie cutter or a small knife to remove the seeds, then arrange the slices on a parchment-lined baking tray.
• Brush your round slices generously with the miso glaze.
• Cut the top off the garlic bulb with a sharp knife. Place it on a small piece of parchment paper, drizzle with olive oil, and wrap it tightly. Add it to the baking tray alongside the squash to roast together.
• Reduce oven to 180°C and place the tray in the oven (and roast for 45 minutes). Meanwhile, start preparing the tofu.

TOFU (8 rectangles)

• Open the tofu packet, throw the water (or keep it for a smoothie), and place the block on a plate lined with kitchen paper. Cover with more paper and press gently with another plate to remove excess water.
• Slice the tofu into 8 rectangles and arrange on a parchment-lined tray.
• Brush generously with the miso glaze (if you still have some miso glaze left after brushing the tofu, save it later for the sauteed beans). Sprinkle with paprika (sweet or spicy), salt and pepper to taste.
• After the butternut squash has roasted for 15 minutes, reduce oven to 175°C and add the tofu tray to the oven. Roast both for another 30 minutes or until the tofu and butternut squash is golden and slightly crisp.

SAUTEED BEANS AND BABY SPINACH

• Chop one red onion into thin slices and cook for few minutes, until it starts to brown.
• Open the can of beans and place 3 tablespoons of beans in a small plate. Mash them with a fork into a purée and set aside.
• Pour the remaining beans with their liquid into the pan, add the mashed beans, and cook over medium heat for 5 to 10 minutes. Add the spinach and cook until fully wilted, mixing regularly.
• By this time, the butternut, garlic, and tofu should be ready (switch off the oven).
• Open the roasted garlic, press out the soft cloves, and stir them into the sautéed beans and baby spinach with any miso glaze left (should be approx. 1 Tbsp). Let it cook over low heat until well combined and creamy.
• Plate everything together, the roasted butternut squash, tofu, and the warm bean-spinach mix.