Roasted Winter Squash with Miso Tahini
A warming winter recipe by Kelly Mason
Sweet roasted squash, creamy miso tahini, crispy sage, and a bright green harissa — finished with hazelnuts for crunch. Flexible, forgiving, and perfect for colder evenings.
INGREDIENTS
Roasted squash
1 small pumpkin / seasonal squash\
1 tbsp olive oil
1 tbsp maple syrup
Pinch sea salt flakes
Miso tahini
½ cup smooth tahini
1 tbsp red or white miso
2 tsp maple syrup
1 garlic clove
Zest ½ lemon
Juice ½ lemon
Pinch sea salt flakes
Filtered water, to loosen
Crispy sage
Bunch fresh sage leaves
¼ cup coconut oil
Pinch sea salt flakes
METHOD
Green harissa
¼ cup extra virgin olive oil
6 green chillies
½ green pepper
½ bunch fresh parsley
½ bunch fresh coriander
4 preserved lemons
2 green jalapeños
2 tbsp apple cider vinegar
Handful spinach
4 tsp garlic purée
1 tsp ground cumin
1 Aleppo chilli
1 tsp coriander seeds
Sea salt flakes, to taste
To finish
Chopped hazelnuts
1) Roast the squash
Preheat oven to 220°C. Coat squash with olive oil and maple syrup, season with salt, and roast until soft and lightly charred. Cool slightly before plating.
2) Make the miso tahini
Blend tahini, miso, maple, garlic, lemon zest/juice and salt. Add filtered water gradually until you reach a drizzle-able consistency.
3) Crisp the sage
Heat coconut oil, fry sage leaves for 2–4 minutes until crisp. Drain on kitchen paper and sprinkle with salt.
4) Blend the green harissa
Blend all ingredients until smooth. Adjust salt and acidity to taste.
5) Assemble
Plate roasted squash, drizzle over miso tahini, add spoonfuls of green harissa, scatter hazelnuts, and finish with crispy sage.
We hope this brings a little warmth to your winter.
"This is one of those dishes I come back to in winter — warming, easy to adapt with whatever veg you have to hand, and nourishing without being heavy." – Kelly Mason, Retreat Chef
ABOUT KELLY
Kelly Mason is a plant-based chef, yoga teacher, and artist whose work centres on nourishment, creativity, and care. She’s worked across international wellness projects, including Reclaim Yourself retreats in Finland and Mongolia.
Trained in raw and plant-based cuisine in Southern California, Kelly now works as a personal wellness chef in Notting Hill, alongside collaborating on award-winning retreats and developing recipes for plant-based brands.
Follow Kelly on Instagram: @_kelly_mason_