Miso Maple Roast Squash

It’s time for the first squash of the season and I’m excited. I love squash in many ways - turned into soup, into gnocchi, in a pasta sauce or risotto. But for the first of the season, I’m sticking to a simple roast squash recipe. Such a delight!

Serves 4-8 as a side

1 medium red kuri squash, washed and cut into wedges around 2cm thick
2 tablespoons sunflower oil
2 tablespoons miso paste
1 tablespoon white rice vinegar
2 tablespoons maple syrup (or dandelion honey)
1 teaspoon chilli flakes
grind of sea salt and black pepper
juice of half a lime
1 teaspoon black sesame seeds (plus a few for to garnish)
a few sprigs of coriander

1) Preheat an oven to 200*C (fan)

2) Wash and cut up the squash. I leave the skin on my red kuri squash. It’s thin enough to eat and is delicious.

3) Mix the oil, miso paste, vinegar, 1 tablespoon of maple syrup, chilli flakes and seasoning in the corner of a large baking tray. Taste and add more seasoning, vinegar, chilli or syrup as necessary

4) Add the squash wedges to the baking tray and swish them around in the marinade until they are all nicely coated. Make sure the baking tray isn’t too full. Use two trays if necessary.

5) Roast the squash in the oven for 20 to 30 minutes until it is tender (use a sharp knife to test it) and nicely brown around the edges.

6) While the squash cooking, mix the remaining maple syrup, lime juice and sesame seeds in a glass or mug.

7) Pour the mixture over the squash when it’s cooked, and mix it around to coat the squash. Put it back into the oven for a further 5 minutes.

8) Serve warm with a sprinkling of coriander leaves and a few more black sesame seeds.