Sticky Soy Glazed Squash with Peanut Lime Sauce

Squash

• 1/2 Crown Prince pumpkin (or other winter squash)
• Olive oil and salt

Glaze

• 2 tbsp hoisin
• 2 tbsp sriracha
• 1 tbsp agave
• 1 tbsp soy
• 1/2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, grated

Peanut Lime Sauce

• 100g smooth peanut butter
• 2 tbsp water (more if needed)
• 3 tbsp soy sauce
• Juice of 1 lime
• 2 tsp agave

To Garnish

• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp chopped chives
• Your favourite chilli crisp

Directions

• Preheat the oven to 180 fan / 200C. Take half the squash and remove the seeds. Cut into 4-5 thick wedges, skin on. Place on a tray, drizzle with oil and salt, and roast for 45 min.
• Whisk together all the glaze ingredients. After 45 minutes, baste the squash wedges with the sticky glaze. Repeat after 10 mins, then switch to grill to caramelise the sauce, basting as many times as you like for a thick coating.
• Quickly whisk together the peanut sauce ingredients.
• While the squash is still on the tray, sprinkle over the mixed sesame seeds and finely chopped chives.
• Serve on a bed of the peanut sauce and dive in.

The original glaze includes grated ginger; omitted here. From Twisted Green on Instagram.