Looking for a new dinner, or something to serve to 6 people in your garden? I've got you! Here's my BBQ hassleback squash crammed with satay sauce. This isn't strictly a vegetarian recipe, but can be easily vegetarian/veganised by omitting the fish sauce if you're not keen on that and/or replacing the honey with agave syrup.
Recipe
Equipment
BBQ
Roasting tray
2 equal sized spatulas/ wooden spoons
Sharp Knife
Small saucepan
Table spoon
Ingredients
1 medium butternut squash
½ lime, juiced
1 teaspoon clear honey
2 tablespoon light soy sauce
1 tablespoon curry powder
3 tablespoon peanut butter
½ box coconut cream
1 garlic clove, minced
5cm ginger
½ long red finger chili
Splash fish sauce
Method
Light your barbecue and let the coal heat so that when you're ready to cook they're ashed over and not actively on fire - a steady glow is what you're looking for.
Now you need to hassleback your squash. Halve your squash and remove the seeds with a spoon, then (lying the half cut-side down so the skin is facing upwards) cut slices into the squash but to stop just short of cutting all the way through. I've found that the best way to do this without slipping and chopping your squash into pieces is to place a wooden spoon or wooden spatula on either side of the squash half. You can then cut down all the way to the spoons/spatulas. Try to get relatively thin slices (between 0.5-1cm is ideal) - remember, the more slices you have, the more space for the sauce! Repeat with the other squash half.
Now for the sauce. It is as simple as mixing all of the remaining ingredients together (it is likely that you will need to add some water to stop the sauce from being too thick) then gently heat in the saucepan for a couple of minutes until combined, you don't need to bring it to a simmer or boil - warm is just fine. If the coconut cream separates a little bit don't worry, this can happen and won't change the taste.
Using a tablespoon, fill each slice of your squash with the sauce, trying to get as much into each slice as possible. Once the squash is entirely filled top each half with the rest of the sauce and place it in your baking tray.
Place the baking tray on your barbecue (so as to allow the heat to surround the tray, not directly underneath otherwise you risk burning the bottom of your squash) and place the lid over the grill. Cook until the squash is tender - the timing will depend on the heat of your barbecue, but around 45 minutes to an hour should be about right. Otherwise 45 minutes in an oven pre-heated to 180°C should do the trick.
Serve with a salad or glass noodles.
Summary
What an absolute treat and a great veggie centrepiece for the spring and summer months.
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