Roasted Butternut Squash Wedges with Spicy Dipping Sauce

The mild, sweet roasted squash is enlivened here by an Oriental-style dipping sauce bursting with the flavours of fresh ginger, coriander, sesame and spring onions. This recipe came about by happy accident when I was polishing off some leftovers after testing the recipe for Indian Spiced Butternut Squash (see page 141) and the sauce for the Salmon with Ginger Sauce (seee page 123). The result is delicious finger food, which is perfect for part of a mezze selection to share with friends.

Serves 4


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.

Cook’s Notes

Gluten-free, wheat-free if you use tamari, dairy-free • V • Can be made in advance

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