Prep 15 mins & Cook 30 mins, serves 4
Sweet agave and salty miso makes a sticky but savoury glaze for the squash. Leave the skin on for extra nutrients and less hassle- if you prefer it without, it will peel away easily after cooking. The squash is delicious on its own or mixed into some salad leaves but for a more complete meal try mixing it with some cooked brown rice.
- 1 squash, (Butternut or Kabocha works best) sunflower or groundnut oil
- Miso Glaze: 25g ginger 1 lime 1 red chilli 2 tablespoons mirin 2 tablespoons Tideford red miso 1 tablespoon tamari 2 tablespoons agave 2 spring onions 1 tbsp black sesame seeds
- Preheat the oven to 200˚C/Gas 6. Halve the squash lengthways. Scoop out the seeds and discard. With the skin on, turn the squash vertically and cut each half of the squash into approx 1-2cm thick slices.
- Spread the squash onto a roasting tray and coat lightly with oil. Roast for 15 mins.
- Meanwhile, finely grate the ginger. Finely zest and juice the lime. Finely chop the chilli. In a large bowl, whisk the mirin, miso, tamari, agave, ginger, half the chilli, 1 tbsp lime juice, and 1 tbsp oil.
- After 15 mins, remove the tray from the oven. Tip the squash into the glaze. Toss until coated. Spread the squash back onto the roasting tray. Return the squash to the oven for a further 20-25 mins, until tender and golden.
- Meanwhile, roughly chop the spring onions.
- When it’s cooked allow the squash to cool a little. Arrange the slices on a serving dish. Scatter over the lime zest, fresh chilli, sesame seeds and spring onions.
Recipe courtesy of organic, vegan, gluten-free food company, Tideford Organics. Tideford has just expanded its exciting range of fresh, organic and unpasteurised miso pastes; to find out more, visit www.tidefordorganics.com.