The recipes from Heidi at 101 Cookbooks always appeal to me – I think it’s because we share a preference for savory, umami flavors (for me, that means things like miso, soy sauce, cheese, green tea, tomatoes and cured meats).

This recipe worked great in terms of my pantry, because we still had some delicata squash left, and I had just picked up freshly made tofu from our local Japanese cafe. There was arugula from our CSA, so that’s what went on top.

The tofu gets a flavorful marinade and is tossed with roasted squash before going into the oven to bake. The marinade concentrates and makes for a really nice one-dish meal.

• Miso Sesame Winter Squash (101 Cookbooks)