dinner · vegetarian · vegan · dairy-free
Miso-roasted kabocha with sesame
Kabocha wedges roasted until nearly tender, then brushed with a miso, maple and rice vinegar glaze and roasted again until lightly caramelised.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains soy and sesame.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 425°F (220°C). Cut the seeded squash into wedges, toss with the oil and roast until nearly tender.
-
2
Whisk the miso, maple syrup and rice vinegar together.
-
3
Brush the glaze over the wedges and roast again until tender and lightly browned.
-
4
Finish with the sesame seeds.
