Roasted Squash, Asian Dipping Sauce

October 1, 2016

Author Notes: Deeply sweet, almost charred little wedges of squash served with a creamy, distinctly Asian sauce. An elegant starter, or even a side to a main course. Thin with water (to keep it vegan) or milk to make it as thin as you like.
(can be made vegan without the milk)

Serves: 2


For the Squash

  • 250 grams butternut squash, peeled and cut into thin strips or wedges
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon shichimi togarashi
  • 1 handful coriander, chopped

For the Asian Dipping Sauce

  • 4 tablespoons mirin
  • 1 sprig tarragon
  • 1 tablespoon almond butter
  • 2 tablespoons EVOO
  • 2 teaspoons black bean paste
  • salt, pepper (to taste)
  • Milk / water (to thin)
In This Recipe


For the Squash

  1. Toss squash in the oil and shichimi togarashi. Transfer to a baking tray and roast for 30-40 minutes, or until just begin to crisp at the edges.
  2. Arrange the squash into a little mound or line, sprinkle with the coriander and serve alongside the dipping sauce.

For the Asian Dipping Sauce

  1. Combine all ingredients in a food processor. Place in fridge until ready to use.

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