A lovely autumn lunch or supper from Thomasina Miers. Serve warm or cold.
Heat the oven to 220C (200C fan)/425F/gas mark 7. Wash the pumpkin (no need to peel), then cut in half, scoop out the seeds, and cut into wedges.
Cut each wedge into skinny triangles, like sharp teeth. If cutting a butternut squash, the long neck can be cut into similarly long, teeth-shaped wedges.
Whisk the miso in a large bowl with two tablespoons of the oil, add the squash and toss everything together to coat well. Tip out on to a lined baking tray, roast for 30-35 minutes, until tender and golden at the edges, then leave to cool.
Bring a pan of salted water to a boil and cook the noodles according to the packet instructions – until al dente – then rinse under cold water. Meanwhile, whisk the dressing ingredients in the bottom of a salad bowl. Add a few splashes of water to soften the taste, if need be.
Throw the squash, noodles, cabbage, coriander and spring onions into the bowl and toss well. Arrange some of the mix on plates in a suitably spooky style and serve the rest in the salad bowl with some red chilli oil alongside.