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
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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)
Directions
- For the Squash
-
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
-
Combine all ingredients in a food processor. Place in fridge until ready to use.
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