Clean recipe · umami.recipes
Soy Glazed pumpkin With Peanut Lime Sauce
Original recipe: umami.recipes
- Prep:
- P0Y0M0DT0H0M0S
- Cook:
- P0Y0M0DT1H40M0S
- Total:
- P0Y0M0DT1H40M0S
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Ingredients
- The other day I had a Kabocha squash and it reignited my love of squashes. Can someone tell me why we are so obsessed with butternut squash in the UK?? It’s so average. This variety is nutty, sweet and rich and lends itself PERFECTLY to an umami, spicy glaze like this. Honestly I was in heaven and you will be to 🤝
- RECIPE
- ½ kabocha squash
- Olive oil and salt
- 2 tbsp hoisin
- 2 tbsp sriracha
- 1 tbsp agave
- 1 tbsp soy
- ½ tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, grated
- 1 inch piece peeled ginger, grated
- 100g smooth peanut butter
- 2 tbsp water (more if needed)
- 3 tbsp soy sauce
- 1 lime juice
- 2 tsp agave
To garnish
1 tbsp white sesame seeds- 1 tbsp black sesame seeds
- 1 tbsp chopped chives
- Your favourite chilli crisp
Instructions
- Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min.
- Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce.
- Quickly whisk together the ingredients for the peanut sauce then get ready to plate.
- Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives.
- Serve on a bed of the peanut sauce and dive in!
- Ps. GUYS I’m the worst this isn’t even a pumpkin it’s a squash, but either way it’s delish