Sticky Soy Glazed Pumpkin with Lime Peanut Sauce
Sticky Soy Glazed Pumpkin with Lime Peanut Sauce
Ingredients
For the Sticky Soy Glazed Pumpkin
- 1 kabocha squash, about 2 pounds, halved, seeded, and cut into 1-inch thick wedges
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon sesame oil
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
For the Lime Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon agave syrup
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, as needed to thin
For Garnish and Serving
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 2 tablespoons chives, finely chopped
- 2 cups white rice, cooked, for serving
- 1/4 cup spring onions, thinly sliced, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
Prepare the kabocha squash: Carefully halve the squash, scoop out the seeds and fibrous strands. Cut the squash into 1-inch thick wedges. Arrange the wedges in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast the pumpkin: Place the baking sheet with the squash into the preheated oven and roast for 25 to 30 minutes, or until the pumpkin is tender, slightly charred, and crispy at the edges.
⏱️ 30 min•🌡️ 400
- 4
While the pumpkin roasts, prepare the sticky soy glaze: In a medium mixing bowl, combine the hoisin sauce, soy sauce, Sriracha, sesame oil, grated garlic, and grated ginger. Whisk thoroughly until all ingredients are well-mixed and smooth.
⏱️ 5 min
- 5
Glaze the pumpkin: Carefully remove the partially roasted pumpkin from the oven. Generously brush the sticky soy glaze over all surfaces of the pumpkin wedges. Ensure an even coating.
⏱️ 3 min
- 6
Return the glazed pumpkin to the oven and continue to roast for another 10 to 15 minutes, or until the glaze has caramelized and become glossy and sticky, fully adhering to the pumpkin. Keep an eye on it to prevent burning.
⏱️ 15 min•🌡️ 400
- 7
Prepare the lime peanut sauce: In a separate mixing bowl, combine the creamy peanut butter, soy sauce, agave syrup, and fresh lime juice. Add 2 tablespoons of water and whisk until the mixture is creamy and smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
⏱️ 5 min
- 8
To serve: Spread a generous bed of the creamy lime peanut sauce on individual plates. Carefully arrange the hot, sticky soy-glazed pumpkin wedges on top of the peanut sauce. Garnish with a sprinkle of black and white sesame seeds, finely chopped chives, and an additional drizzle of the lime peanut sauce, if desired. Serve immediately, ideally with a side of steamed white rice and sliced spring onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Soy Glazed Pumpkin with Lime Peanut Sauce
Ingredients
For the Sticky Soy Glazed Pumpkin
- 1 kabocha squash, about 2 pounds, halved, seeded, and cut into 1-inch thick wedges
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon sesame oil
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
For the Lime Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon agave syrup
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, as needed to thin
For Garnish and Serving
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 2 tablespoons chives, finely chopped
- 2 cups white rice, cooked, for serving
- 1/4 cup spring onions, thinly sliced, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
Prepare the kabocha squash: Carefully halve the squash, scoop out the seeds and fibrous strands. Cut the squash into 1-inch thick wedges. Arrange the wedges in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast the pumpkin: Place the baking sheet with the squash into the preheated oven and roast for 25 to 30 minutes, or until the pumpkin is tender, slightly charred, and crispy at the edges.
⏱️ 30 min•🌡️ 400 - 4
While the pumpkin roasts, prepare the sticky soy glaze: In a medium mixing bowl, combine the hoisin sauce, soy sauce, Sriracha, sesame oil, grated garlic, and grated ginger. Whisk thoroughly until all ingredients are well-mixed and smooth.
⏱️ 5 min - 5
Glaze the pumpkin: Carefully remove the partially roasted pumpkin from the oven. Generously brush the sticky soy glaze over all surfaces of the pumpkin wedges. Ensure an even coating.
⏱️ 3 min - 6
Return the glazed pumpkin to the oven and continue to roast for another 10 to 15 minutes, or until the glaze has caramelized and become glossy and sticky, fully adhering to the pumpkin. Keep an eye on it to prevent burning.
⏱️ 15 min•🌡️ 400 - 7
Prepare the lime peanut sauce: In a separate mixing bowl, combine the creamy peanut butter, soy sauce, agave syrup, and fresh lime juice. Add 2 tablespoons of water and whisk until the mixture is creamy and smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
⏱️ 5 min - 8
To serve: Spread a generous bed of the creamy lime peanut sauce on individual plates. Carefully arrange the hot, sticky soy-glazed pumpkin wedges on top of the peanut sauce. Garnish with a sprinkle of black and white sesame seeds, finely chopped chives, and an additional drizzle of the lime peanut sauce, if desired. Serve immediately, ideally with a side of steamed white rice and sliced spring onions.
⏱️ 5 min