White Miso-Kabocha Squash Purée

Serves 4-6

In a 350 degree F pre-heated oven, place:
1 Kabocha Squash, cut in half with the seeds scooped out, rubbed with olive oil and sea salt, placed cut-side-down onto a sheet pan
Bake 20-30 minutes until the squash is fully cooked and tender.
Remove, let cool a bit so that you don’t burn your precious hands, and peel the skins off of the flesh.

Place the flesh into a vitamix or food processor with:
3-4 Tbs White Miso (to taste)
Juice and zest of 1 lemon
1 Tbs cooconut oil, for luxury
Purée until smooth and then taste it. If you’re happy, it’s ready for service. If you’re not, adjust the seasoning (salt, acid, oil), or, if the texture is too thick, add a little water drizzled through the top while the blender is on until you’re happy.