Roast Squash with Peanut and Garlic Salad

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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I made this for the photo using a delicious new breed of squash grown in New Zealand called ‘kuri squash’, but butternut or small dark-skinned pumpkin works equally well. On balmy autumn days this can be served at room temperature, but on chilly days it is best served straight from the oven.


  • 2 small squash or 1 kg(2 lb) pumpkin or butternut cut into 16 wedges, seeds removed
  • 16 cloves garlic, unpeeled
  • 2 teaspoons sea salt
  • 100 ml(3 ½ fl oz) extra virgin olive oil
  • 125 ml(4 ½ fl oz) boiling water (from the kettle)
  • 125 ml(4 ½ fl oz) lime juice (about 5 big juicy limes)
  • 1 teaspoon finely grated lime zest
  • 1 red chilli, finely chopped
  • 2 teaspoons Thai fish sauce
  • 2 teaspoons grated palm sugar or demerara sugar
  • 200 g(6 ½ oz) peanuts, roasted and roughly chopped
  • 1 cup coriander leaves
  • 1 handful mustard cress


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.