At NutShed, we live and breathe peanut butter, of course, but it just so happens that it is so delicious drizzled over roasted vegetables, especially naturally sweet squash and root veg. This sweet & spicy recipe brings a whole lot of flavour to the table as part of a lunchtime spread but is equally delicious as a simple weeknight dinner with jasmine rice.

 

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INGREDIENTS

• 1 medium sized squash
• 3 garlic cloves crushed
• Olive Oil
• Sea Salt & Black Pepper

 

SAUCE

• 80g NutShed Peanut Butter (any flavour)
• 1 tbsp soy sauce (or tamari if GF)
• 1/2 tbsp sesame oil
• 1/2 tbsp maple syrup
• 2 tbsp sunflower oil

 

To Serve

• Finely chopped scallions
• Coriander
• Toasted white & black sesame seeds
• Rāyu / chopped red chilli
• Cut the squash in half lengthways, remove the pips and cut into half moon slices.
• Toss in a bowl with a generous glug of olive oil, black pepper, sea salt & a few garlic cloves. Give it a good rub & turn out onto a baking tray and lay the squash flat.
• Pop into a hot oven at 180c for around 30 minutes, turning once & remove when the squash is soft & has taken some colour.
• While your squash is roasting, mix all the sauce ingredients together in a bowl & set aside.
• Simply tower your squash onto a plate and dollop generously with the peanut butter sauce & all the toppings.