Coriander

Roasted Squash, Asian DippingĀ Sauce

October  1, 2016
Photo by Hummuvation
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

  • Serves 2
Ingredients
  • 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
Directions
  1. For the Squash
  2. 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.
  3. Arrange the squash into a little mound or line, sprinkle with the coriander and serve alongside the dipping sauce.
  1. For the Asian Dipping Sauce
  2. Combine all ingredients in a food processor. Place in fridge until ready to use.

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