Hay presto!: Sticky miso chicken roasted on sesame squash 

The perfect balance of salty and sweet, miso chicken is the absolute star in this recipe. Get creative with a simple switch of veg and herbs for a tasty new spin. Permission granted! 

SERVES 4

1.5kg butternut squash, skin scrubbed and thinly sliced

2 tbsp extra virgin olive oil

2 tbsp sesame seeds, plus extra for sprinkling

sea salt flakes

spring onion, thinly sliced and coriander leaves, to serve

Sticky miso chicken

95g white miso paste

1 tbsp sesame oil

1 tbsp soy sauce

60ml mirin (Japanese rice wine)

2 tbsp brown sugar

1 tbsp brown rice vinegar

6 x 125g chicken thigh fillets, trimmed and halved

• Preheat oven to 240C/ 220C fan/gas 9.
• Place the squash, oil, sesame seeds and salt in a bowl then toss to coat. Place on a large baking tray lined with nonstick baking paper. Roast the squash for 20 minutes.
• To make the sticky miso chicken, place the miso, oil, soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat. Set aside until ready to use.
• When the squash has been cooked for the 20 minutes, top it with the miso chicken and pour over any remaining miso marinade. Roast for a further 20 minutes or until the chicken is cooked through and tender.
• To serve, divide between plates, sprinkle with extra sesame seeds and top with spring onion and coriander.