The farmers market has been full of fresh local squash and I wanted to use them in a miso soup. I have cooked with butternut squash before so I decided to start with that one. Normally one would simmer squash in the dashi until it was tender but I really like the flavour that oven roasting a butternut squash adds. I have miso soup for breakfast so I do not have much time to spend on making breakfast before I dash off to work. I had to do a little experimentation until I got it just right. As soon as

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