"Sweet, spicy and full of lovely Asian flavours, this marinade is the perfect accompaniment to a creamy squash. I love the beautiful black crunchy bits that form when turning the oven up to its highest temperature. If you replace the honey with maple syrup this dish can also be vegan."
Miso, Honey and Chilli Roasted Squash
Prep time 10mins
Cook time 35mins
Serves or Makes: 4
- 1 medium squash
- 1 1/ 2 tablespoons miso
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon mirin
- 1 teaspoon roast chilli oil
- 2 tablespoons honey
- Fresh coriander
- Sesame seeds, for garnish
- Lime, juice for drizzling
Preheat the oven to 200 degree C or 395 degree F
Cut the squash into medium size pieces roughly 15cm in length and 4cm thickness.
In a shallow bowl, mix the miso paste, olive oil, honey and chilli oil. Dip the squash into the sauce and cover well on both sides then place on baking tray lined with baking paper. Drizzle with olive oil and bake for 15 minutes.
Turn the squash over and bake for an additional 15 minutes. Turn the oven to its highest temperature and bake for 5 minutes to ensure you get those lovely black crunchy bits from the sauce.
Sprinkle the fresh coriander and sesame seeds over the squash and squeeze with lime.