About the Recipe
1 butternut squash – thinly sliced
2 tblsp olive oil
2 tblsp sesame seeds + extra for sprinkling on top
Spring / salad onion, thinly sliced
For the miso sauce:
5 tblsp miso paste
1 tblsp sesame oil
1 tblsp soy sauce
2 tblsp brown sugar
6 Ololo Farm chicken thigh fillets
Preheat the oven to 220°C. Place the butternut, oil and salt in a bowl and toss to coat. Place on a baking tray lined with baking paper, and roast for 20 minutes.
Whilst it roasts, make the sticky chicken miso by mixing all the ingredients together, then adding the chicken thighs. Allow them to marinate while the butternut cooks.
After 20 minutes, add the chicken thighs to the butternut dish, as well as all the miso marinade, and return to the oven. Cook for a further 20 minutes or until the chicken is cooked through and tender.
Sprinkle with sesame seeds, coriander leaves and finely sliced spring onion, and serve!