Sticky Roasted Butternut Squash with Peanut Sauce
The Seasonal Side Bundle features a mix of produce, pantry, and fresh ingredients to create a complete dish. This bundle includes items and a recipe to make a roasted butternut squash glazed with an umami soy and sriracha sauce and finished with a nutty drizzle of peanut sauce.
Ingredients
- 2 small or 1 large butternut squash
- 2 tbsp. hoisin sauce
- 2 tbsp. sriracha
- 1 tbsp. honey
- 1 tbsp. soy sauce
- 1 garlic clove, grated
- 1 inch piece of ginger, peeled and grated
- ½ cup peanut butter
- 2 tbsp. soy sauce
- Zest and juice of 2 limes
- 2 tsp. honey
- Sesame seeds
- Water, as needed
Instructions
- Preheat oven to 425°. Cut the stem end and bottom end off your squash. Keep a firm grip on your squash and knife. Slice down the middle lengthwise and slice into half moons. Coat with neutral oil and salt. Roast for 45 minutes.
- To make the soy glaze, combine all ingredients and mix. Set aside.
- For the peanut sauce, combine all ingredients and thin with warm water until it reaches a drizzle consistency.
- After 45 minutes, remove squash from the oven and generously coat the slices with the soy glaze. Return to the oven for 10 minutes to allow the sauce to caramelize
- Once done, plate your squash slices and drizzle with peanut sauce and garnish with sesame seeds and enjoy.
