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Soy & miso-roasted squash, prawn and coriander salad

Preparation time: 15 minutes + cooling
Cooking time: 45 minutes
Total time: 60 minutes + cooling

Serves: 3-4

Ingredients

1 Waitrose Duchy Organic Butternut Squash
1 tbsp vegetable oil
2 tbsp Kikkoman Organic Soy Sauce
2 tbsp Cooks’ Ingredients Mirin
1 tbsp Cooks’ Ingredients Japanese Rice Vinegar
2cm piece ginger, finely grated (about 1½ tsp)
1½ tbsp maple syrup
1 tsp toasted sesame oil
2 tbsp Miso Tasty Organic Red Miso Paste
300g cucumber, sliced
28g pack coriander, leaves only
150g pack Waitrose Duchy Organic Cooked King Prawns
1 large red chilli, sliced
2 salad onions, finely sliced

Method

1. Preheat the oven to 200°C, gas mark 6. Peel the squash, halve it lengthways and scoop out the seeds. Cut into thin wedges and toss with the vegetable oil. Spread over a large, parchment-lined baking tray and roast for 15 minutes.

2. Meanwhile, mix the soy sauce, mirin, vinegar, ginger, maple syrup and sesame oil in a small bowl. Transfer ½ of this dressing to a separate mixing bowl and whisk together with the miso paste.

3. When the squash has baked for 15 minutes, pour over the miso-soy sauce mixture and turn to coat the squash. Roast for another 25-30 minutes, turning halfway, until tender and caramelised. Remove from the oven and leave to cool slightly.

4. Arrange the warm squash on a large platter or individual plates with the cucumber, coriander and prawns. Spoon over the reserved dressing, scatter with the red chilli and salad onions, then serve.