Honey-Roasted Squash With Spicy Peanut Sauce. (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)
I am officially in squash appreciation mode, a feeling that washes over me every year around this time. I am stunned by the variety at the market - both the beauty of its various shapes and colors, and the way each boasts a unique flavor and texture when cooked, from creamy, sweet butternut, honey nut and kabocha to more savory, light delicata and spaghetti.
Get the recipe: Honey-Roasted Squash With Spicy Peanut Sauce
I am also bowled over by the wealth of nutrition winter squash provides. Beta-carotene, the nutrient responsible for the vegetable’s yellow-orange hue, is an antioxidant that protects our health by neutralizing damaging compounds in our cells, and one our body can convert to vitamin A. One cup of roasted butternut squash cubes, for example, dishes up more than the daily value for vitamin A, plus half the daily value for vitamin C. It’s also an excellent source of fiber, and a good source of several B vitamins and essential minerals such as potassium and magnesium. All that and it’s craveably delicious, which is why throughout fall and winter I’m roasting it, stuffing it, mashing it, and adding it to salads, soups, stews and more.
A little honey tossed with the squash brings out sweet flavor and rich color. (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)
This recipe teases out winter squash’s sweet-savory balance in the most enticing way. First, cubed squash is roasted with a touch of honey, which amplifies the vegetable’s sweetness and makes it brown nicely in the oven. I used butternut squash, but sugar pumpkin, honey nut or kabocha would all work well. For a handy shortcut, feel free to buy the squash already cut into chunks.
Serve the tender roasted squash over a spread of creamy, savory, gently spicy peanut sauce - inspired by Southeast Asian satay sauce - made simply by whirring the ingredients in a blender, then warming it in a pan on the stove. Sprinkled with toasted pumpkin seeds and fresh cilantro, this richly satisfying side dish or vegetarian main course is a stellar way to celebrate squash season.
Get the recipe: Honey-Roasted Squash With Spicy Peanut Sauce
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Honey-Roasted Squash With Spicy Peanut Sauce
Servings: 4
Total Time: 1 hour
Tender cubes of butternut squash, roasted with a touch of honey to amplify their sweetness, are served atop a creamy, savory, gently spicy peanut sauce inspired by Southeast Asian satay sauce. Topped with crunchy, toasted pumpkin seeds (or roasted squash seeds) and fresh cilantro, it can be served as a richly satisfying side dish for roasted or grilled chicken or seafood, or alongside cooked noodles or rice as a vegetarian main course. Double the luscious sauce recipe to keep on hand for drizzling over noodle or rice bowls, or using atop roasted chicken.
Make Ahead: The sauce can be made and refrigerated up to 4 days in advance. Reheat over medium-low heat
Storage: Refrigerate for up to 4 days.
Ingredients:
6 cups (about 1 pound 13 ounces) peeled, seeded and diced butternut squash (1-inch dice, from 1 3-pound squash)
2 tablespoons neutral oil, such as avocado or canola
2 tablespoons honey, divided
1/8 teaspoon fine salt
1/4 cup unsalted hulled pumpkin seeds (pepitas)
1/2 cup natural creamy peanut butter
1/2 cup light coconut milk
2 tablespoons fresh lime juice (from 1 lime)
1 1/2 tablespoons reduced-sodium soy sauce
1 teaspoon Thai red curry paste
1 (1-inch) piece peeled fresh ginger
1 small garlic clove
Water, as needed
1/3 cup coarsely chopped cilantro leaves
Directions:
Step 1: Position a rack in the middle and upper third of the oven and preheat to 400 degrees.
Step 2: Place the butternut squash on a large sheet pan. Drizzle with the oil, 1 tablespoon of the honey, and the salt, and toss to coat evenly. Roast, stirring once or twice, until the squash is tender and lightly browned on the outside, about 40 minutes.
Step 3: While the squash is cooking, place the pumpkin seeds in a small baking dish. Toast in the oven until they are fragrant and lightly browned, 4 to 5 minutes. Transfer the toasted seeds to a plate.
Step 4: Combine the peanut butter, coconut milk, lime juice, soy sauce, the remaining 1 tablespoon of honey, the curry paste, ginger and garlic in a blender, and blend until smooth. Transfer the peanut sauce to a small (2-quart) saucepan over medium-low heat and cook, stirring frequently, until it is warmed through and slightly darker brown, 5 to 7 minutes. If the sauce becomes too thick, stir in some water to thin it to the desired consistency.
Step 5: To serve, spread one-quarter of the sauce onto each plate. Top with about 1 cup of the cooked squash, then sprinkle with the toasted pumpkin seeds and the cilantro.
Substitutions:
Butternut squash >> other winter squash, such as kabocha or honey nut.
Pumpkin seeds >> nuts or other seeds.
Peanut butter >> other nut or seed butter.
Cilantro >> parsley or Thai basil.
Red curry paste >> green or yellow curry paste.
To make this vegan >> use agave instead of honey.
Nutritional facts per serving (1/4 cup of sauce and 1 cup of squash): Calories: 461, Fat: 28 g, Saturated Fat: 6 g, Carbohydrates: 42 g, Sodium: 461 mg, Protein: 13 g, Fiber: 8 g, Sugar: 15 g.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
