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.
Ingredients
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
Instructions
Pre-heat the oven to 180ºC (fan)
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.
Meanwhile, cook your lentils, drain, then fold through the chopped herbs.
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/