Sticky Soy Glazed Squash
Directions
- 1Remove the seeds from half of the squash and cut it into 4-5 thick wedges, leaving the skin on.
- 2Place the wedges onto a tray, drizzle with olive oil and salt.
- 3Preheat the oven to 180°C (fan) or 200°C and roast the squash for 45 minutes.
- 4While the pumpkin roasts, prepare the sticky glaze by whisking together hoisin, sriracha, soy, sesame oil, grated garlic, and grated ginger.
- 5After 45 minutes, baste the roasted squash wedges with the sticky glaze.
- 6Return the squash to the oven to caramelize, repeating the basting after 10 minutes and switching to grill mode for extra caramelization.
- 7Prepare the peanut sauce by whisking together peanut butter, soy sauce, agave, lime juice, and a splash of water until creamy.
- 8Garnish the glazed pumpkin with black and white sesame seeds and chopped chives.
- 9Drizzle generously with the peanut sauce.
- 10Place the pumpkin on a bed of the peanut sauce.
- 11Serve with rice and spring onions.
Ingredients
- 0.5 half Kabocha squash
- 1 splash Olive oil
- Salt
- 2 tbsp Hoisin sauce
- 2 tbsp Sriracha
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 clove Garlic
- 1 inch piece Ginger
- 100 g Peanut butter
- 2 tbsp Water
- 3 tbsp Soy sauce
- 1 Lime juice
- 2 tsp Agave
- 1 tbsp White sesame seeds
- 1 tbsp Black sesame seeds
- 1 tbsp Chopped chives
- Chilli crisp
- Rice
- Spring onions
Equipment
Chopping boardKnifeBaking trayOvenMixing bowlGraterWhiskBasting brushServing plate
Tips
- To achieve a magical crispiness, roast vegetables until properly gnarly and crispy.
- Baste the squash wedges multiple times to get a nice thick coating of the sauce.
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