❤️ Double tap if there’s always room for squash in your 🏠 ❤️ Then this is the recipe for you. Full of seasonal produce and great-value ingredients, this @mob butternut squash recipe is crowd-pleasing vegetarian comfort food at its best - and it's only £1.31 per portion! Serves 4, Time 50 mins. 1 squash, peeled and chopped into thick slices 1 cauliflower, leaves separated and florets roughly chopped 4 tbsp maple syrup 2 tsp miso paste 2 tbsp oat milk 4 tbsp dairy-free margarine 5 cloves garlic, finely chopped 1 tsp chilli powder 1 bunch parsley, roughly chopped Preheat oven to 180°C/160°C fan/gas 4. Toss the squash and cauliflower leaves with maple syrup, season, and pop onto a baking tray and bake for 15 mins until the squash is soft and the leaves are crispy. Cook the softened squash on a griddle pan until there are dark char lines. Bring a pot of water to a boil and add in the cauliflower florets. Cook for 10 mins until soft and tender. Add the cauliflower florets to a food processor with the miso paste, oat milk and 2 tbsp dairy-free margarine. Blend together until very smooth and season. Spread the miso cauliflower on a plate and then add the sticky squash and crispy cauliflower leaves over the top. Heat the remaining margarine in a saucepan until frothy. Add in the garlic and chilli powder, cook for 2 mins until lightly golden. Turn off the heat and add in the parsley, allowing it to crisp up. Pour the chilli garlic ‘butter’ over the miso cauliflower and enjoy with some crusty sourdough bread. Search squash on Ocado.com to find this delicious seasonal staple 🔍