Roasted squash, broccoli, garlic, ginger, miso, chilli & sesame seeds
Roasted squash, broccoli, garlic, ginger, miso, chilli & sesame seeds
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LOVE YOUR LEFTOVERS:
– Leftover spring onions? Roughly chop and sprinkle over stir-fries just before serving. Or add to a cheesy frittata or baked jacket potatoes with cheese.
– Leftover butternut squash? Cut into chunks and microwave until tender, then mash with a little seasoning, grated ginger and garlic. Or you can grate squash raw into slaw. Or roast in chunks and throw into winter salads.
EASY SWAPS:
– I love swapping in sweet peas, asparagus, water chestnuts and edamame. Delicious!
– I’m using wonton wrappers here, but you could use homemade pasta, roll it out and treat it in exactly the same way.
– Use sweet potato or any other root veg instead of the squash. Use whatever green veg you have, finely sliced cabbage, spinach, spring onions… Mix it up and harness your veg power!
– You could even add minced chicken if you’ve got it, or prawns.
HELPFUL HACK:
I’ve used a food processor for the broccoli, but you can absolutely use a box grater and achieve the same effect.