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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) —Hummuvation
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
- 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.
- Arrange the squash into a little mound or line, sprinkle with the coriander and serve alongside the dipping sauce.
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)
- Combine all ingredients in a food processor. Place in fridge until ready to use.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe