A lovely autumn lunch or supper from Thomasina Miers. Serve warm or cold.
Ingredients
- 750 g pumpkin or butternut squash
- 3 tbsp white miso
- 5 tbsp olive oil
- For the dressing:
- 2 tbsp sesame oil
- 2 tbsp light soy sauce
- 2 tbsp freshly squeezed lime juice
- 2 tbsp tahini
- 1 tbsp honey
- 1 garlic clove peeled and grated
- ½ thumb-sized piece fresh ginger peeled and grated
- For the salad
- 125 g dried noodles (udon buckwheat, soba, etc)
- 500 g red cabbage finely shredded
- 1 large handful coriander leaves
- 2 spring onions trimmed and finely sliced
- chilli oil to serve
- 1 large handful coriander leaves
- 2 spring onions trimmed and finely sliced
- chilli oil to serve
Servings:
Instructions
- Heat the oven to 220C (200C fan)/425F/gas mark 7. Wash the pumpkin (no need to peel), then cut in half, scoop out the seeds, and cut into wedges.
- Cut each wedge into skinny triangles, like sharp teeth. If cutting a butternut squash, the long neck can be cut into similarly long, teeth-shaped wedges.
- Whisk the miso in a large bowl with two tablespoons of the oil, add the squash and toss everything together to coat well. Tip out on to a lined baking tray, roast for 30-35 minutes, until tender and golden at the edges, then leave to cool.
- Bring a pan of salted water to a boil and cook the noodles according to the packet instructions – until al dente – then rinse under cold water. Meanwhile, whisk the dressing ingredients in the bottom of a salad bowl. Add a few splashes of water to soften the taste, if need be.
- Throw the squash, noodles, cabbage, coriander and spring onions into the bowl and toss well. Arrange some of the mix on plates in a suitably spooky style and serve the rest in the salad bowl with some red chilli oil alongside.
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