Preheat oven to 200°C/400°F/Gas Mark 5. Place squash in a ceramic or foil-lined baking dish. Scatter over garlic, salt and oil. Pour in water, Roast 30 minutes or until squash is tender and garlic soft.
To make the dressing mix lime juice and zest with chilli, Thai fish sauce and sugar until sugar dissolves.
To serve, place two wedges per person on a plate with 2 garlic cloves. Scatter over peanuts, coriander and cress. Spoon on dressing.