Sticky Buttercup Wedges with Peanut Drizzle

This sticky glazed buttercup is roasted until tender, brushed with a sweet-savvy hoisin glaze, then finished under the grill for maximum caramelisation. Served on a creamy peanut sauce, it’s sticky, saucy, and wildly satisfying.

Ingredients

For the buttercup

• 1 small misfit buttercup squash
• Olive oil

• Salt

Sticky glaze

• 2 tbsp hoisin sauce
• 2 tbsp hot sauce (sriracha works a treat)
• 1 tbsp honey
• 1 tbsp soy sauce
• ½ tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, grated
• Small piece of ginger, peeled & grated

Peanut sauce

• 100g smooth peanut butter
• 2 tbsp water
• 3 tbsp soy sauce
• Juice of 1 lime
• 2 tsp honey

To serve

• Sesame seeds
• Chopped coriander

Method

1. Roast the buttercup
   Preheat the oven to 200°C.
   Cut the buttercup in half, remove the seeds, then slice into thick wedges. Leave the skin on, it’s totally edible and gets beautifully tender.
   Place on a baking tray, drizzle with olive oil, season with salt, and roast for 25 minutes until just tender.

2. Make the sticky glaze
   While the squash is roasting, whisk together all the glaze ingredients in a bowl.

3. Get sticky
   Remove the tray from the oven and generously brush the wedges with the glaze.
   Return to the oven and roast for another 10 minutes, then brush again. Repeat as many times as you would like (the more the better).

4. Caramelise
   Switch the oven to grill for the final few minutes to caramelise the glaze. Keep an eye on it, sticky things like to flirt with burning.

5. Peanut sauce time
   Whisk together all the peanut sauce ingredients until smooth and pourable. Add a splash of more water if needed.

6. Serve
   Spoon the peanut sauce onto a plate, top with the sticky buttercup wedges, sprinkle with sesame seeds and chopped coriander, and dive straight in.