Name: Ginger-glazed squash with sesame
Total time: 45 min
Yield: Serves 2
Ingredients: 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

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Ginger-glazed squash with sesame

Ginger-glazed squash with sesame

Sarah Cook

Published: September 18, 2015 at 7:59 AM

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Serves 2

Easy

Total time: 45 mins

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This Asian-inspired recipe for ginger-glazed squash with sesame is a great way to make everyday ingredients more exciting. It's packed full of delicious flavours but is under 300 calories and takes just 45 minutes

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Ingredients

Nutrition

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

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.

Authors

Sarah Cook

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