Vanilla & Miso Roasted Squash

Ingredients:

1 medium butternut squash, peeled and cut into wedges
1 1/2 tbsp white miso paste
1 tbsp maple syrup
2 tbsp olive oil
Seeds from 1 Vanilla Mart Indonesian Vanilla Pod
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp sesame seeds
2 spring onions, finely sliced
Sea salt and black pepper

Method:

• Preheat the oven to 200°C.
• Place the squash on a large baking tray and toss with olive oil, salt and pepper.
• Roast for 25–30 minutes until tender and lightly caramelised.
• Mix the miso, maple syrup, sesame oil, rice vinegar and seeds from the Vanilla Mart Indonesian Vanilla Pod.
• Remove the squash from the oven and brush generously with the vanilla-miso glaze.
• Return to the oven for another 8–10 minutes until sticky and golden.
• Finish with sesame seeds and sliced spring onions.
• Serve warm as a side dish or with grains for a comforting autumn meal.