Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Transfer the butternut squash to the preheated oven and roast for 15 minutes, then remove from oven and drizzle the miso mixture over the squash, and scatter the cubed tofu over top. Using a spatula, gently toss to combine so that the squash is coated in the sauce. Ensure the mixture is spread in an even layer, then return to oven.
Roast for another 10-15 minutes. or until the butternut squash is lightly browned and cooked through.
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