Hasselback Butternut Squash with Gochujang & Peanut Glaze

Hasselback Butternut Squash with Gochujang & Peanut Glaze

Ingredients

1 butternut squash
2 tbsp olive oil
1 tsp salt
2 cloves garlic, minced
1 tbsp gochugang paste
1 tbsp maple or agave syrup
1 tbsp peanut butter
1 lime (unwaxed)

Variations

You can use any nut or seed butter instead of peanut;

almond butter or tahini work very well.

If you haven't got gochujang, it can be substituted with

sriracha, harissa paste or miso (if you don't like spice!l).

This recipie is great with other veg instead of squash,

such as ceriac, swede, beetroot or even potatoes.

Method

1. Prepare the squash; cut off the stalk & use a veg peeler to remove the outer skin.
slice in half lengthways. Scoop out the seeds & pulp & set aside.

2. Lay the two haves of squash flat-side down on a chopping board. Use a sharp knife to
cut deep slices along the length of the squash, as thinly as you can. When you cut,
leave ~1cm along the base of the squash, taking care not to cut to the bottom.

Tip - place two chopsticks or wooden spoon handles either side of the squash
whist slicing, to prevent the knife cutting too far.

3. Line a roasting tray with baking parchment. Pop in the squash, flat-side down.

4. Spoon 1 tbsp of oil over the squash & sprinkle with 1 tsp salt. Use your fingers to
massage the oil & salt over the squash, rubbing it well into the cuts.
Roast in an oven at 190°C Fan for 40 minutes.

6. Whilst the squash is roasting, rinse the squash seeds in a colander & separate them
from the pulp. Pat the seeds dry with a clean towel or kitchen towel.

7. In a small bowl, mix together 1 thsp each of olive oil, gochujang, syrup, peanut
butter, 2 minced glarlic cloves & the zest of 1 lime.

8. Remove the squash from the oven after 40 minutes. Spoon the gochugang glaze
mixture over the squash. Use the back of the the spoon to rub in evenly over the
surface & into the cuts.

9. Return the squash to the oven for a further 15 minutes. Keep a eye on the tray; if the
glaze runs off the squash, remove it from the oven & use a spoon to scoop it up
& baste back over the squash.

10. Remove the squash from the oven after 15 minutes. Scatter over the seeds & return
to the oven for a final 10 minutes (or so). The squash is cooked when it's starting to
char & caramelise, & the seeds have turned golden brown & begun to pop.

Delicious served as pictured,
with rice noodles, miso broth, black beans & wilted greens.

It's also lovely served on a bed of hummus or whipped tofu,
with fluffy rice, topped with shredded coriander & mint.


@greenhouse.plant.based.dining