Sticky Soy Glazed Squash

55 mins
Serves 1
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Directions

  1. 1Remove the seeds from half of the squash and cut it into 4-5 thick wedges, leaving the skin on.
  2. 2Place the wedges onto a tray, drizzle with olive oil and salt.
  3. 3Preheat the oven to 180°C (fan) or 200°C and roast the squash for 45 minutes.
  4. 4While the pumpkin roasts, prepare the sticky glaze by whisking together hoisin, sriracha, soy, sesame oil, grated garlic, and grated ginger.
  5. 5After 45 minutes, baste the roasted squash wedges with the sticky glaze.
  6. 6Return the squash to the oven to caramelize, repeating the basting after 10 minutes and switching to grill mode for extra caramelization.
  7. 7Prepare the peanut sauce by whisking together peanut butter, soy sauce, agave, lime juice, and a splash of water until creamy.
  8. 8Garnish the glazed pumpkin with black and white sesame seeds and chopped chives.
  9. 9Drizzle generously with the peanut sauce.
  10. 10Place the pumpkin on a bed of the peanut sauce.
  11. 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.