Roasted Squash Recipe

Directions

1. Preheat the oven to 200°C (180°C fan). Cut the kabocha squash in half and scoop out the seeds. Slice into wedges, leaving the skin on.
2. In a bowl, mix vegetable oil, soy sauce, mirin, and miso paste (if using). Toss the squash wedges in the mixture until evenly coated.
3. Arrange the wedges on a baking tray, skin-side down. Roasted for 20-30 minutes until tender and lightly caramelised.
4. Turn once halfway through roasting to ensure even colour and texture. 
5. Sprinkle with toasted sesame seeds before serving if desired. Serve warm as a side dish or part of a Japanese inspired meal.