Roasted squash and Scotch bonnet sauce

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 bunch fresh cilantro, including tender stems, chopped
  • Juice of 1 to 2 limes
  • About 2 teaspoons Thai black (sweet) soy sauce, or 2 teaspoons regular soy sauce plus 1 tablespoon honey
  • 4 Scotch bonnet chiles
  • Salt
  • 2 acorn squash


Morning or Evening

Put the cilantro, lime juice, soy sauce, and ¼ cup (60 ml) water in a mini food processor. Wearing gloves, stem and seed the chiles. Snip them into the food processor. Process to a fine puree, taste, and add more lime juice and salt, if needed. Cover and refrigerate if making the sauce in the morning.


Preheat the oven to 400°F (205°C). Cut the squash in half lengthwise and scrape out the seeds. Put the squash cut side down in one or two baking dishes, add water to just cover the bottom of the dish, and roast until tender, 30 to 45 minutes. Serve with the sauce.