Oven-Roasted Kabocha Squash With Peanut Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted kabocha squash wedges drizzled with a creamy peanut-coconut sauce spiked with ginger and soy. Nutty, sweet, and savory with an Asian flair. A satisfying vegetable side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium kabocha squash ((about 4 lbs))
- 1 tablespoon olive oil
- Salt
- 2 tablespoons peanut butter ((almond butter for paleo))
- 4 teaspoons full-fat coconut milk
- 1 tablespoon reduced-sodium soy sauce ((gluten-free, if needed))
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon fresh ginger (minced)
- Cilantro (for garnish)
- Sesame seeds (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 515mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2064mg
- Calcium
- 125mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 515MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.