Sticky Spicy Pumpkin with Peanut Lime Sauce
Serves 1
Directions
- 1Preheat the oven to 180 fan or 200C.
- 2Remove the seeds from the pumpkin and cut into 4-5 thick wedges, leaving the skin on.
- 3Place the wedges onto a tray, drizzle with a splash of oil and salt, then roast.
- 4Whisk together the ingredients for the glaze.
- 5After 45 minutes, baste the squash wedges with the glaze.
- 6Repeat basting after 10 minutes then switch to grill to caramelise the sauce.
- 7Baste again as desired for a thicker coating.
- 8Whisk together the ingredients for the peanut sauce.
- 9Sprinkle the roasted squash with mixed sesame seeds and chopped chives.
- 10Serve the squash on a bed of the peanut sauce.
Ingredients
- 1/2 whole Crown Prince pumpkin
- 1 splash olive oil
- salt (optional)
- 2 tbsp hoisin
- 2 tbsp sriracha
- 1 tbsp agave
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 whole garlic clove, grated
- 1 inch ginger, peeled, grated
- 100 g smooth peanut butter
- 2 tbsp water
- 3 tbsp soy sauce
- 1 whole lime juice
- 2 tsp agave
- 1 tbsp white sesame seeds (optional)
- 1 tbsp black sesame seeds (optional)
- 1 tbsp chives, chopped (optional)
- chilli crisp (optional)
Equipment
ovenbaking traywhiskbowl
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