Glazed Honeypatch Squash Recipe
with red curry, peanut dukkah, biquinho peppers & hummus
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the honeypatch squash in half, scoop out the seeds, and slice it into wedges. Toss the squash wedges with olive oil, salt, and pepper.
- 2
Roast the Squash
Spread the squash wedges on a baking sheet and roast in the preheated oven for 25-30 minutes or until tender and caramelized, turning halfway through.
- 3
Glaze the Squash
In the last 5 minutes of roasting, brush the squash with red curry paste to glaze it. Return to the oven and roast until the glaze is slightly sticky.
- 4
- 5
Serve
On a serving platter, arrange the glazed honeypatch squash, top with sautéed biquinho peppers, sprinkle with peanut dukkah, and serve with a side of hummus. Garnish with fresh cilantro.
