Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan, leaving room for tofu.
Cut tofu into small bite sized cubes. Place in a bowl and toss with soy and sesame oil. Place on the same pan as butternut. Roast both 30 minutes, or until butternut is easily pierced with a fork, through the skin.
In a skillet, heat oil over medium heat.
Add onion, ginger and mushrooms and sauté until tender and golden, about 6-8 minutes.
Mix hot water and miso paste in a small cup with a fork until combined. Pour over mushroom mix. Cook a few minutes until water reduces. Turn heat off.
When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper and mix this all into the squash, seasoning it.
Add the baked tofu to the skillet, warming the mushrooms up if necessary, and drizzle with a little toasted sesame oil.
Top with squash with sesame tofu and mushroom filling. Top with scallions and sesame seeds.
Notes- in the photos I have the filling placed in the “hole” of the butternut, and while this looks pretty for the photo, I feel the squash needs to be broken up and “seasoned”, for the best flavor.