Miso-sesame squash with cavolo nero - vegan

Name: Miso-sesame squash with cavolo nero - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 1/2 onion squash, cut into small chunks; 2-3 tbsp white miso paste; 2 tbsp tahini; 1 tbsp toasted sesame oil; 1-2 inch piece of ginger, peeled and grated; 2 garlic cloves, peeled and crushed; 500 ml vegan or veggie stock; 150 g- 200g cavolo nero, roughly shredded; Spring onions and sesame seeds to sprinkle on top

Alessandra @alessa

This is a happy dish! It’s like a hug in a bowl 🤗
It’s quite soupy so i serve with brown rice which soaks up the sauce beautifully. If you like ginger, it can be added to the squash too for roasting. #vegan #vegetarian

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Ingredients

2 servings

2 tbspolive oil
1/2onion squash, cut into small chunks
2-3 tbspwhite miso paste
2 tbsptahini
1 tbsptoasted sesame oil
1-2 inchpiece of ginger, peeled and grated
2garlic cloves, peeled and crushed
500 mlvegan or veggie stock
150g- 200g cavolo nero, roughly shredded
Spring onions and sesame seeds to sprinkle on top

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Steps

1

Preheat oven to 180C. Toss the squash in 1 tbsp of the oil then lay out on a lined baking tray. Roast for 30-35 mins - until tender.
2

In a bowl whisk the miso, tahini, sesame oil and salt. Add 1/4 cup warm water. Set to one side.
3

Heat the other 1 tbsp of oil in a large pan on a medium-low heat. Add garlic and ginger. Sauté for 2-3 mins.
4

Add the stock. Bring to the boil and then simmer for 5-10mins.
5

Add the cavolo nero to the stock and cook for 3–5 mins.
6

Add the roasted squash to the stock mix.
7

Take the vegetables/ stock pan off the heat and gently stir in the miso/ tahini sauce.
8

Serve with brown rice and top with spring onions and sesame seeds. Enjoy 😋