Miso Roasted Squash Bowl with Peanut Butter Dressing
If you love the nourishment of a delicious, filling, colourful salad but are feeling the chill get into your bones even looking at a piece of iceberg, this is the dish for you. Enjoy while the squash is still warm or, my preference, save this as a gorgeous lunchbox saviour, feel free to add lentils or crispy tofu for added protein.
What you need:
1 butternut squash - peeled & cubed
1 heaped tbsp miso paste
1 tbsp honey or maple
1 tsp sesame oil
1 cucumber deseeded, quartered lengthways & sliced
1 red onion, halved & sliced thinly
1 red pepper diced
1 apple diced
1 bunch of curly kale or cavolo nero, stems removed and leaves shredded
250g-ish cooked brown rice or any leftover grains, bulgar, barley, giant couscous would be great
Fresh herbs - we used a bunch each of mint & parsley
4 tbsp toasted pumpkin seeds
1/2 cup Nutshed Peanut Butter
2 tbsp rice vinegar
Squeeze of something spicy like sriracha (optional)
Toss the squash in EVOO, a pinch of salt and pepper and pop in the oven to roast at 180c.
While you’re waiting for the squash to cook, prep all your veg and pop into a biiiig salad bowl and add your grains of choice.
After about 25 minutes in the oven, or until your squash is almost tender, toss the miso maple mix in and roast for another 10 minutes or so until the squash buttery soft and has taken lots of colour.
For the dressing, simply stir the peanut butter, rice vinegar and optional spicy together with a couple of tablespoons of warm water until the mix comes together to you preferred consistency.
Mix everything together and sprinkle with toasted seeds and herbs.
