Roast Squash with Peanut and Garlic Salad

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

Preparation info

Serves
8
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

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.

Ingredients

2 small squash or 1 kg(2 lb) pumpkin or butternut cut into <

Starter
Pescatarian
Gluten-free
Autumn

Method

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