A warm hearty salad for cooler nights.
Slice the squash into 1/2 inch round slices.
Scoop out the seeds from the centers.
Drizzle with 1 tsp of olive oil.
To make the Miso Tahini Vinaigrette: Add garlic, miso, tahini, honey, rice wine vinegar, sesame oil, and water into a jar. Shake the jar into all the ingredients are combined.