Roasted Sunshine Squash w/ Peanut Sauce

Sunshine Squash
  • ½ medium Sunshine Squash
  • 1 TBLS olive oil
  • Salt, to taste

Cut squash in half. Remove seeds. Cut in quarters. Cut into 1” strips. Peel. Cut into 1” cubes. Lay on roasting tray tossed with olive oil and salt. Roast at 400 until fork tender, about 20-25 min. Pour over the following sauce whisked together. Garnish with cilantro and sesame seeds.

  • 2 TBLS peanut butter
  • 4 tsp coconut milk (or cream)
  • 1 TBLS soy sauce
  • 2 tsp rice vinegar
  • 1 tsp honey
  • ½ tsp fresh ginger, minced
  • Cilantro, for garnish
  • Sesame seeds, for garnish