ROASTED & CRUSHED MISO SQUASH
Ingredients:
1 squash (approx. 1kg) (peeled, deseeded and cut into 2cm chunks)
2 tblsp olive oil
20g unsalted butter
1tbsp rice vinegar
3 tablespoon of miso paste
Salt and pepper
To prepare:
Mix the squash with 2 tablespoons of olive oil and spread it out on a large baking tray. Roast in the oven for 30-40 mins, until cooked. Transfer to a large bowl, add the butter and use a potato masher to crush the squash, but don’t over mash it, as you want some of the texture. Stir in the rice vinegar, miso and 1 teaspoon of salt and a grind pepper.