Nigel Slater's recipe for Hot, Sweet Baked Pumpkin from his book The Kitchen Diaries II is a great way to liven up this winter vegetable. Roasted until caramelized then glazed with a Thai-inspired dressing, calling it merely hot and sweet really doesn’t begin to describe the bursts of flavour in every bite.
I usually use butternut squash and replace the butter with a light misting of oil to coat the pieces. The roasting time
will vary with the type of squash you use so I would start
checking on it well before the hour is up. Butternut squash is usually ready for the
dressing after 35-40 minutes.
For the glaze, I use a mortar and pestle instead of a food processor to create the
paste of ginger, hot chili and lime zest and replace the fish sauce
with soy sauce so vegetarian daughter can eat it.
Tangy and imbued with sweet chili heat, this squash will enliven any main course as a side dish but it's also fantastic served with black rice for a vegetarian meal, especially with an extra drizzle of the dressing.
I Heart Cooking Clubs is featuring squash this week so I'm sharing my favourite winter squash recipe courtesy of Nigel Slater.