squash

Braised Squash with Miso Dressing and Spring Onion Salad

Serves 4-6

Directions

Heat the oil in a large non-stick frying pan over medium-high heat. Add the minced ginger, garlic and first measure of spring onions, and cook until fragrant, about 1-2 minutes. Add stock, soy sauce, mirin and sugar, bring to a simmer.

Add the squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover and cook until tender, turning once to evenly glaze, about 15 minutes more.

Meanwhile, make the miso dressing, by combining the miso paste, shallot, crushed ginger, soy sauce, and lime juice in a blender and blend at medium speed, until smooth. Add the egg and blend until combined. With the motor still running, slowly add the oil and process until the dressing is smooth. Season to taste with freshly ground black pepper to taste. You won't need salt, because the miso and soy sauce are already salty.

To make the salad, pour one cup of boiling water over the sliced snow peas to blanch. Leave for 2-3 minutes, then drain and refresh in icy cold water. Mix the snow peas with the freshly chopped spring onions.

Arrange the braised squash and the spring onion salad on a serving platter and drizzle over the miso dressing to your liking.

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