Miso Butter Roasted Delicata Squash & Tomatoes with Lentils & Sesame
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
⁣Delicata squash is an autumn farmers market favourite, a bit more tricky to seek out than your regular butternut but worth the hunt, it's delicious.
  • 2 delicata squash, sliced into 1cm rounds, seeds scooped out so you’re left with large rings⁣
  • Large handful cherry tomatoes, around 14⁣
  • 1 tablespoon butter⁣
  • 1 clove garlic, minced⁣
  • tsp brown miso paste⁣
  • 120g puy lentils (or use beluga or black rice would be even better!)⁣
  • handful chopped herbs, coriander, parsley or dill⁣
  • sesame oil⁣
  • white and black sesame seeds⁣
  • pinch chilli flakes⁣
  1. Pre-heat the oven to 180ºC (fan)⁣
  2. In a medium saucepan, melt the butter, and add the garlic and miso paste. Add in the chopped squash and tomatoes, and make sure all is coated. Spread on a baking tray and roast for 25 minutes, flipping the squash rings half way.⁣
  3. Meanwhile, cook your lentils, drain, then fold through the chopped herbs.⁣
  4. Grab your serving dish, spread the lentils over the dish and top with the cooked squash rings and tomatoes, drizzle over a little sesame oil, and finish with a scattering of black and white sesame seeds and a pinch of chilli flakes.⁣
Recipe by Ceri Jones Chef at https://cerijoneschef.com/miso-butter-roasted-delicata-squash/