Recipe: Ginger-glazed squash with sesame

Make your squash zingy with this Asian-inspired recipe.

Serves 2

Ginger Glazed Squash With Sesame 


  • Small butternut squash
  • 2 tsp sesame oil
  • 1 tbsp white miso paste
  • 3 tbsp rice vinegar
  • 1 tbsp dark soy sauce
  • 2 balls stem ginger, finely diced, plus 1 tbsp syrup
  • 1 tbsp sesame seeds
  • 3 spring onions, shredded
  • 1 red chilli, sliced
  • Basmati rice
  • Pak choi
  • Pickled ginger 


  1. Heat the oven to 200°C/fan 180°C/gas 6
  2. Halve the squash, scoop out and discard the seeds, then cut it into long chunky wedges.
  3. Brush with the sesame oil and roast it for 20 minutes
  4. Mix the miso, soy sauce, stem ginger and syrup and sesame seeds with 2 tbsp of the rice vinegar.
  5. After 20 minutes, brush the squash with half the glaze and roast for another 10 minutes.
  6. Repeat with the remaining glaze and roast for another 10 minutes until the squash is tender, sticky and golden.
  7. Toss the spring onions with the remaining rice vinegar.
  8. Divide your rice between 2 plates, add the squash and spoon any remaining glaze from the tin. Scatter with the spring onions and red chilli.
  9. Serve with pak choi and pickled ginger on the side.