White Miso Roasted Squash

• 1 butternut squash
• 200ml white miso sauce
• 40g roasted cashews
• 1 bunch of spring onions
• 15g chopped coriander

Method

1. Cut the butternut in half lengthways and remove the seeds.
2. Cut into nice slices about 1.5cm thick. Then place into a bowl with the miso sauce and coat
3. Place onto a roasting tray with grease proof and spread out. Then roast at 180c for around 30-40mins until caramelised and nicely coloured (you will need to keep turning every so often). Once cooked remove and keep warm
4. Trim spring onions and the blanch them for about 40 seconds in boiling water. Remove and cool quickly int cold water. Then drain and dry. Using a brulee blow torch or grill char the onions all over then cut into 4cm pieces
5. To serve lay the butternut onto plate with the onions, sprinkle over the cashew nuts and coriander and a little drizzle of the sauce