For the squash wedges
950g (2lb 2oz) butternut squash, unpeeled
1 tbsp mild or medium (not extra virgin) olive oil
For the sauce
2 tbsp root ginger, peeled
10 spring onions, topped, tailed and halved
1 tbsp fresh coriander
3 tbsp tamari or soy sauce 3 tbsp toasted sesame oil 3 tbsp water
juice of 2 limes or lemons freshly ground black pepper salt
1 Preheat the oven to 200°C/400°F/gas mark 6.
2 Cut the butternut squash in half lengthways and scrape out the seeds and pulp with a spoon. Cut again lengthways into eighths, so you have eight long strips in total.
3 Rub the oil all over the squash then place in a roasting dish and cook for around 45–60 minutes until the flesh is soft when pierced or squashed, removing from the oven halfway through to turn the pieces over.
4 While the squash is cooking, make the dipping sauce. Whizz the ginger, spring onions, coriander, tamari or soy, sesame oil, water and lime or lemon juice together in a blender until it forms a relatively smooth sauce and the ginger is finely chopped. Taste and adjust the seasoning.
5 Arrange the squash on a platter with a bowl of the dipping sauce and encourage everyone to dip in.
Gluten-free, wheat-free if you use tamari, dairy-free • V • Can be made in advance
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