Roasted Black Sesame Squash Rice Crepe Ribbons with Miso Pear Yogurt

Roasted Black Sesame Squash Rice Crepe Ribbons with Miso Pear Yogurt 🍐🎃 This bowl is built around soft-crisp contrast: deeply roasted squash, tender rice-flour crepe ribbons, toasted black sesame and a cold miso pear yogurt that tastes creamy, salty, gently sweet and bright. It is vegetarian, gluten-free if your miso is certified gluten-free, and useful as a cosy lunch, light dinner or side dish with extra greens. 🌿 Yield: 2 generous bowls or 4 small plates Time: about 45 minutes For the roasted squash: - 650 g kabocha, crown prince or butternut squash, cut into 2 cm wedges - 1 1/2 tbsp olive oil - 1 tsp black sesame seeds, plus extra to finish - 1/2 tsp ground coriander - 1/4 tsp smoked paprika - 1/2 tsp fine sea salt - black pepper For the rice crepe ribbons: - 120 g rice flour - 25 g tapioca starch or cornflour - 1 large egg - 300 ml water - 1 tbsp olive oil, plus more for the pan - 1/4 tsp fine sea salt For the miso pear yogurt: - 180 g thick Greek-style yogurt - 1 small ripe pear, peeled if you like - 1 tbsp white miso - 1 tsp lemon juice - 1/2 tsp lemon zest - 1 tsp honey or maple syrup, optional - 1 tsp olive oil - small pinch of black pepper To serve: - parsley, coriander or chervil leaves - extra black sesame - lemon wedges - chilli oil or toasted sesame oil, optional Method 🥣 1. Heat the oven to 220 C / 425 F. Line a wide tray with baking paper. Keep the squash in a single layer so it roasts instead of steaming. 2. Toss the squash wedges with olive oil, black sesame, coriander, smoked paprika, salt and pepper. Roast for 24-30 minutes, turning once, until the edges are dark golden and the flesh is tender when pierced. 3. While the squash roasts, make the crepe batter. Whisk rice flour, tapioca starch, egg, water, olive oil and salt until smooth. Rest for 10 minutes so the flour hydrates. The batter should be thin and pourable, like single cream. 4. Cook the crepes in a lightly oiled non-stick pan over medium heat. Pour in a thin layer, swirl, and cook 60-90 seconds per side until set with pale golden patches. Stack under a clean towel so they stay flexible. 5. Roll the crepes loosely and slice into wide ribbons. Toss them gently with a few drops of olive oil so they do not stick. 6. Make the yogurt. Grate half the pear finely and dice the other half small. Stir yogurt with grated pear, miso, lemon juice, lemon zest, honey if using, olive oil and black pepper. Fold in the diced pear. Taste: it should be tangy, salty-sweet and cool. 7. Build the bowls with warm crepe ribbons first, then roasted squash, spoonfuls of miso pear yogurt, herbs, black sesame and optional chilli oil. Add lemon at the table for brightness. ✨ Serving and storage tips: Serve while the squash is hot and the yogurt is cold. If making ahead, roast the squash and cook the crepes separately, then rewarm them gently before assembling. Keep the yogurt chilled for up to 2 days and spoon it on only when serving so the ribbons stay tender and glossy. Save this one for a cosy autumn dinner with a clean, bright finish. 💚 Tasteloom.club