Roasted Winter Squash with Miso Tahini
Brimming with flavour, this sweet and savoury miso roasted butternut squash is the ideal dish for a delicious winter feast.

Roast Winter Squash
Serves 4
Ingredients:
1 small pumpkin/season squash
1 tbsp olive oil
1 tbsp maple syrup
Pinch sea salt flakes
Method:
Cover the pumpkin/squash evenly with olive oil and maple syrup.
Roast on 220°C until soft and charred.
Remove from the oven and allow to cool slightly before plating.
Miso Tahini
Ingredients:
1/2 cup smooth tahini
1 tbsp red or white miso
2 tsp maple syrup
1 garlic clove
Zest 1/2 lemon
Juice 1/2 lemon
Pinch sea salt flakes
+ filter water until desired consistency is reached.
Method:
Blend all ingredients until smooth.
Crispy Sage
Ingredients:
Bunch fresh sage
1/4 cup coconut oil
Pinch sea salt flakes
Method:
Heat oil.
Gently add leaves and fry for 2-4 minutes.
Place on a paper towel to drain excess oil.
Sprinkle sage with sea salt flakes.
Green Harissa
Ingredients:
1/4 cup Extra Virgin Olive Oil
6 single green chilli
1/2 green pepper
1/2 bunch fresh parsley
1/2 bunch fresh coriander
4 preserved lemons
2 green jalapeños
2 tbsp ACV
1 handful spinach
4 tsp garlic purée
1 tsp dried cumin powder
1 single Aleppo chilli
1 tsp coriander seeds
Sea salt flakes to taste
Method:
Blend.
Toppings:
Chopped hazelnuts
*Thanks to Kelly Mason, our chef for North Wales and the Lake District.





