Honey-miso chicken squash traybake
Serves: 4, easily halved
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Honey-miso chicken squash traybake
The combination of sweet honey and salty miso are the perfect way to jazz up some chicken thighs, the marinade caramelising to a delicious sticky coating while it roasts. Swap out the squash for sweet potato or even cauliflower if you prefer
Serves: 4, easily halved
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
338Kcal
Fat
7gr
Saturates
2gr
Carbs
34gr
Sugars
25gr
Fibre
5gr
Protein
33gr
Salt
2.6gr
Sophie Wyburd
Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes
Sophie Wyburd
Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes
Ingredients
- 2 red chillies, deseeded if you like
- 2 garlic cloves
- 2cm piece root ginger
- 3 tbsp miso paste* (we used Yutaka)
- 4 tbsp clear honey
- 2 tbsp tamari or soy sauce*
- 6 tbsp olive oil
- 1 medium butternut squash (about 800-900g)
- 4 large or 8 small skinless chicken thigh fillets, about 550g
- 1 tbsp sesame seeds
To serve
- handful of coriander leaves
- cooked grains* of your choice
Step by step
- Preheat the oven to 210°C, fan 190°C, gas 6½. Finely dice one of the chillies and finely slice the other for garnish. Add the diced chilli to a medium bowl, then grate in the garlic and ginger. Add the miso paste, honey, tamari or soy, olive oil and 2 tablespoons of water. Whisk with a fork to combine, then season to taste with salt and pepper (you might not need any salt).
- Halve the squash lengthways and scoop out the seeds. Slice into 3cm-wide half-moons. Put into a large lined roasting tray with the chicken thighs. Pour about half the sauce over the top and toss to combine. Roast for 20 minutes, then baste and pour over the remaining sauce. Roast for a further 10 minutes.
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Scatter the sesame seeds over the traybake and roast for a further 5-10 minutes until everything is cooked through. Sprinkle over the sliced chilli and coriander then serve with grains of your choice.
*Use tamari, not soy, if required for gluten-free and check your miso and grains are suitable.
