Hot, Sweet Baked Pumpkin

A great way to liven up this winter vegetable. Roasted until caramelized then glazed in a Thai-inspired dressing, calling it merely hot and sweet really doesn’t begin to describe the bursts of flavour in every bite.

I used butternut squash instead of pumpkin and eliminated the butter using only a light misting of oil to coat the pieces. The roasting time will vary with the type of squash/pumpkin chosen so I would start checking on it before the 1 hour is up. My squash was ready for the dressing after 40 minutes.

I used a mortar and pestle instead of a food processor to create the paste of the ginger, hot chili and lime zest and replaced the fish sauce with soy sauce so vegetarian daughter could eat it.

Fantastic served as suggested with brown rice.