• 1 small (about 500g) butternut squash, peeled
  • 2 tsp sesame oil
  • 1 tbsp white miso paste
  • 3 tbsp rice vinegar
  • 1 tbsp dark soy sauce
  • 2 balls stem ginger, plus 1 tbsp syrup
  • 1 tbsp sesame seeds
  • 3 spring onions, shredded
  • steamed basmati rice, to serve
  • red chilli, to serve
  • cooked baby pak choy, to serve
  • pickled ginger, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Halve the squash, scoop out the seeds and discard, then cut into long, chunky wedges. Brush with the oil, sit in a roasting tin and roast for 20 minutes.

  • STEP 2

    Meanwhile, mix 2 tbsp miso, rice vinegar, soy sauce, diced stem ginger and ginger syrup and sesame seeds. After 20 minutes, brush all over with half the glaze and roast for another 10 minutes. Repeat with the remaining glaze, cooking for another 10 minutes until the squash is tender, sticky and golden.

  • STEP 3

    Toss the shredded spring onions with the last tbsp of rice vinegar. Divide the cooked rice between two plates and add the squash wedges – spooning over any glaze from the tin. Scatter with the spring onions and red chilli. Serve with some pak choy and pickled ginger on the side.



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