Ingredients
- 1 tablespoon fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1/4 teaspoon chilli flakes
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 1 Kg butternut squash, peeled, deseeded, and cubed (ca. 2 cm)
- 2 tablespoons white miso (Shiro)
- 1 tablespoons pure maple syrup
- 1 1/2 tablespoons unseasoned rice vinegar (Japanese)
- 2 teaspoons soy sauce
- 200 g smoked tofu with almonds and sesame (or firm tofu), cubed
- juice from 1/2 a lime
To garnish:
- black or white sesame seeds
- 2 green onions, thinly sliced
- Chopped cilantro or flat-leaf parsley leaves
- handful pomegranate seeds (optional)
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- In a large bowl, mix together the ginger, garlic, chilli, oil, salt and pepper. Add the butternut squash pieces, and toss well until coated. Transfer the mixture to the baking sheet, and arrange in a single layer.
- Meanwhile, in a small bowl, mix together the miso, maple syrup, rice vinegar and soy sauce together. Set aside.
- Transfer the butternut squash to the preheated oven and roast for 15 minutes, then remove from oven and drizzle the miso mixture over the squash, and scatter the cubed tofu over top. Using a spatula, gently toss to combine so that the squash is coated in the sauce. Ensure the mixture is spread in an even layer, then return to oven.
- Roast for another 10-15 minutes. or until the butternut squash is lightly browned and cooked through.
- Transfer to a shallow serving bowl. Drizzle over the lime juice and scatter the sesame seeds on top. Add a garnish of green onion, herbs and pomegranate seeds.
Nutrition
Notes
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