Miso, Sumac Roasted Squash
Embrace the flavours of autumn with this roasted squash dish. Glazed with extra virgin olive oil, white miso, pink peppercorns, and sumac, each bite is a burst of vibrant flavours. Whether enjoyed as a delightful side dish paired with rice or ancient grains, or served alongside succulent roast chicken, this dish brings the essence of autumn to your table.
Preheat the oven to 210C/410F
Cut the squash in half and scoop out seeds. Cut into 1cm slices and place in a bowl.
Next, mix the olive oil, miso, balsamic vinegar, pink peppercorns, and sumac together in a small container.
Tumble the squash slices in miso mixture until well coated, then place the squash in a single layer on a baking sheet and roast for about 15 minutes. Turn the slices and cook for a further 15 minutes or so until they are cooked through and are turning around the edges. Remove from oven.
Plate to serve and sprinkle with some sumac, salt and peppercorns as well as a final swirl of olive oil.