Teriyaki Roasted Squash
With sweet and salty teriyaki flavour pairing beautifully with the mild, nutty squash, this side dish is simple to make but overflowing with tastiness.
Substitutes?
- No butternut squash? Use carrots instead.
- No soy sauce? Swap in tamari sauce.
- Vegan? Use maple syrup or agave syrup instead of honey.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
½ butternut squash
1 tsp vegetable oil
1 tbsp soy sauce
1 tsp mirin
1 tbsp honey
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 6 and line a baking dish.
- Peel and chop the butternut squash into batons 1.5cm thick. Add to the lined baking dish and drizzle with the oil. Toss to coat and roast until just tender (about 15 minutes).
- Remove from the oven and add the soy sauce, mirin and honey. Toss to coat and roast for another 5-10 minutes, checking often to make sure they're caramelised but not burnt.
- Remove from the oven and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
