Miso Satay Squash with Smashed Cucumber

Glazed roasted squash with a miso peanut satay sauce, smashed cucumber and rice.

SHOPPING LIST

• butternut squash700g
• white miso paste2 tbsp
• peanut butter4 tbsp
• soy sauce2 tbsp
• honey1 tbsp
• cucumber1
• long grain rice250g
• rice vinegar1 tbsp
• vegetable oil1 tbsp
• sesame seeds1 tbsp

METHOD

1. 1Heat the oven to 200C and cut the squash into wedges.
2. 2Mix half the miso with the oil and brush over the squash.
3. 3Roast for 25 minutes until golden and tender.
4. 4Cook the rice according to the pack and keep warm.
5. 5Whisk the peanut butter, soy sauce, honey, remaining miso and 4 tbsp hot water into a satay sauce.
6. 6Smash the cucumber with the rice vinegar and a pinch of salt.
7. 7Serve the glazed squash with rice, satay sauce, smashed cucumber and sesame seeds.

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