I'm most proud of this concotion though.
Behold, squash, miso, tahini and tofu sandwich spread.
I don't know the exact measurements but I had experimented with a tahini-miso mixture and had a ton of that left over too. I crumbled some tofu in a bowl and added the ingredients for "eggless" egg sald - that is to say scallions, tumeric, mustard, salt and pepper. I folded that into the tahini-miso mixture and added about a 3/4 cup of squash.
It turned a startling shade of yellow, but it is absolutely delish on a whole grain roll with lettuce and tomato.
Tonight I am going to try substituting it for zucchini in a zucchini bread recipe.
I am open to any other suggestions anyone might have.