Glazed Squash With Miso Satay Sauce, Smashed Cucumber & Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your ingredients ready, then wash your fruit and veg

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your seasonal squash to a large heatproof bowl covered with cling film and cook for 3-4 min

Once cooked, drain any liquid from the bowl and add your agave, a small knob of butter, half of your gluten free soy sauce (you'll use the rest later!) and a pinch of sugar and give everything a good mix up - this is your glazed squash

Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for an initial 15 min

Once the rice has had 15 min in the oven, add your crispy onions and give it a stir, then cover tightly with tin foil and return to the oven for 10-15 min or until all the water is absorbed and the rice is cooked – this is your baked crispy onion rice

While the rice is cooking, add the glazed squash to a baking paper-lined baking tray and reserve the bowl for later

Cook for 20-25 min, making to sure to turn them half way through cooking – this is your sticky glazed squash

Meanwhile, bash your cucumber with a rolling pin and chop it into large, bite-sized pieces

Tip: Bash the cucumber in its bag to avoid mess

Combine the bashed cucumber with the remaining gluten free soy sauce, half your rice vinegar (you'll use the rest later!), half your toasted sesame seeds (save some for garnish!), a pinch of salt, sugar and pepper in a bowl and set aside – this is your smashed cucumber

Combine the remaining rice vinegar with your miso, peanut butter, a pinch of sugar and 2 tbsp [2.5 tbsp] [3 tbsp] warm water in the reserved bowl – this is your miso satay sauce