Ginger-glazed squash with sesame
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 small (about 500g) butternut squashpeeled
- 2 tsp sesame oil
- 1 tbsp white miso paste
- 3 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 2 balls stem gingerplus 1 tbsp syrup
- 1 tbsp sesame seeds
- 3 spring onionsshredded
- steamed basmati riceto serve
- red chillito serve
- cooked baby pak choyto serve
- pickled gingerto serve
Nutrition: per serving
- kcal167
- fat6.1g
- saturates0.9g
- carbs21.7g
- fibre5g
- protein3.9g
- salt2.2g
Method
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.
