Denise says:

These are a quick tasty parev canapé or an interesting side dish. The butternut squash is cut into cubes and then briefly marinated in an oriental dressing. The cubes are then coated in sesame seeds and roasted. To the cook’s advantage, this recipe can be prepared in advance and baked just prior to serving.

Butternut squash is one of the most popular and widely available forms of winter squash and is at its best during September, October and November. It is can be used in stews, risottos, pasta dishes, soups and curries. When baked and pureed, perhaps with a sprinkling of cinnamon or nutmeg and a splash of cream, it makes a very appetising autumnal side dish.

On a nutritional note, butternut squash has a high content of vitamin A which is a powerful natural anti-oxidant excellent for maintaining good skin and mucus membranes. It contains no cholesterol or saturated fats and is often recommended by dieticians for controlling weight. It is also rich in vitamin B and high in fibre.

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Makes: 50

Ingredients:

250g butternut squash – peeled and cut into 2 cm x 2 cm cubes
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon clear honey
Salt and freshly ground black pepper
2 tablespoons sesame seeds

Method

1) Pre heat the oven to 200 C/ 400 F/ Gas mark 6
2) Mix the soy sauce, sesame oil and honey together.
3) Pour over the butternut squash cubes and then coat with sesame seeds.
4) Transfer to a tray lined with baking parchment paper. Season.
5) Bake for 20 – 25 minutes or until crispy.
To serve the stylish way
Piece cocktail sticks into the squares and serve in neat rows on a black plate.
Tagged in: Butternut Squash, Dinner Party, Family Dining