Sweet and sour squash
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Sweet and sour squash
Braising vegetables creates depth of flavour in much the same way as it transforms meat. Here, squash wedges are browned until caramelised and finished in an Asian-inspired sauce until tender and sticky
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
244Kcal
Fat
9gr
Saturates
1gr
Carbs
33gr
Sugars
23gr
Fibre
5gr
Protein
4gr
Salt
2.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 butternut squash (about 1kg)
- 2½ tbsp sesame oil (or vegetable oil)
- 1 echalion shallot, finely sliced
- 25g root ginger, finely sliced into matchsticks
- 1 red chilli, deseeded and finely sliced
- 4 tbsp tamari or dark soy* sauce
- 4 tbsp rice vinegar
- 4 tbsp maple syrup
To serve
- 2 spring onions, shredded
- toasted sesame seeds
- small handful coriander leaves
- cooked rice
Step by step
- Peel the squash, scoop out the seeds and cut into long, chunky wedges (no more than 3cm thick). Heat 2 tablespoons of sesame oil in a large lidded sauté pan or casserole. Place half the squash side by side in the pan, without overlapping. Cook over a high heat for 8-10 minutes, turning halfway, until well browned on both sides. Set aside on a plate and repeat with the remaining squash wedges.
- Reduce the heat to low, add another ½ tablespoon sesame oil and cook the shallot, ginger and most of the chilli, until soft.
- Meanwhile, whisk together the tamari or soy sauce, rice vinegar and maple syrup with 4 tablespoons of water. Add to the pan and return all the squash, tossing to coat.
- Bring up to a simmer, cover with a lid and cook for 15 minutes, carefully turning the squash halfway, or until it is tender when pierced.
-
Scatter over the reserved chilli, spring onions, sesame seeds and coriander and serve with rice.
*Use tamari, not soy, if required for gluten-free.Waste notDo you buy a chunk of root ginger and then let it go wrinkly in the veg drawer? Avoid this by storing peeled ginger in a jar of dry sherry in the fridge; it keeps for ages and you can add a splash of the liquid to stir-fries for extra flavour.
