Praise then darkness, and creation unfinished

I cooked the Smitten Kitchen tofu and squash with ginger for supper tonight.cattitude and I both liked it, and also noted things we could do differently--this is a thing he does with new recipes, especially when he did the cooking.

I liked this dish when adrian_turtle cooked it, but she did most of the work that time, so I wasn't sure of timing. Also, the squash we had was about half the size the recipe calls for, and I reduced the tofu accordingly. In retrospect, I should have used more tofu (say, 3/4 of the package instead of half) and/or made less of the marinade. Also, the recipe calls for a one-inch piece of ginger, peeled and grated*; I think I grated about half an inch, and this wasn't enough.

I didn't toast the sesame seeds, because I didn't want things to feel rushed. I should probably either toast them, or leave them out altogether.

I'm thinking of buying a package of peeled and seeded butternut squash next time, if I'm sure I'll cook this within a few days.

*I didn't bother peeling it, just grabbed the bag of frozen ginger, cut off an end, and started grating.