vegan

Roasted Butternut Squash with Chilli-lime-miso Courgette top

Sweet like magic

379 kcal  happyfacenobackground  happyfacenobackground  VE 

Flavours: ½ red chilli, crushed garlic clove, ½ tbsp. lime juice, 1.5 tbsp miso paste, 1 tsp sesame oil, S/P

Bulk: 1 large butternut squash, 250g courgette

Lets cook: Cut the squash in half (remove the hard top bit) and scoop out and save the seeds. Rub on a little sesame oil and bake at 200oC for around 1 hour. Wash the seeds to remove any squash bits and dry. Coming up to 45 minutes baking, put the seeds on a tray with some oil and put in the oven to roast. Start making the cougetti topping. Spiralise the courgette, dice the chilli and make the miso paste by mixing the miso with lime juice. Stir fry the garlic and chilli in the oil for 5 minutes. Then add the courgette and cook for about 3 minutes. Next add the miso-lime sauce and stir in for 2 minutes. By now the squash should be beautifully soft. Remove from the oven and top with the courgette topper. Make sure you eat the sweet-sweet skin and feel all happy inside  cutefacenobackground

RBS1

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