Sticky soy golden squash, Chinese leaf & shallot salad

Name: Sticky soy golden squash, Chinese leaf & shallot salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 golden butternut squash; 1 tbsp olive oil; 4 echalion shallots; 80 grams bart japanese sticky soy & garlic paste; 2 tbsp toasted sesame oil; 1 head/s chinese leaf lettuce; 2 tbsp chinese rice vinegar; 2 tbsp kenko mayonnaise; 1 tbsp black sesame seeds; 20 grams chives

Prep: 10 minsCook: 30 mins

Prep

10 mins

Cook

30 mins

Servings

Difficulty

Medium

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

This sticky soy golden squash salad is one of my favorite quick weeknight dinners that feels way more impressive than it actually is. The beauty of it lies in how simple the whole thing comes together in just forty minutes from start to finish. I love using butternut squash because it's so versatile and packed with vitamin A, which is amazing for your skin and immune system. The sticky soy and garlic paste does all the heavy lifting flavor wise, so you don't need to fuss with multiple seasonings. Tossed with crispy shallots, peppery Chinese leaves, and a silky sesame mayo dressing, it strikes that perfect balance between warm roasted vegetables and fresh, crunchy salad. Trust me, this one's becoming a regular in your kitchen.

Ella x

Ingredients

Servings:

1golden butternut squash
1 tbspolive oil
4echalion shallots(finely sliced)
80 gramsbart japanese sticky soy & garlic paste
2 tbsptoasted sesame oil
1 head/schinese leaf lettuce(Chinese leaf, cut into 8 wedges )
2 tbspchinese rice vinegar
2 tbspkenko mayonnaise
1 tbspblack sesame seeds
20 gramschives(finely chopped)

Detail level

Instructions

1
Preheat the oven to 220°C, gas mark 7. Deseed the squash and cut into 2cm chunks, leaving the skin on. Put onto a large baking tray, toss with the olive oil and roast for 12 minutes until lightly golden. Add the shallots, mix well and return to the oven for 10 minutes more.
2
Mix the soy and garlic paste with the sesame oil to make a sauce, then add half to the squash tray and mix well. Add the Chinese leaf on top and return to the oven for 8-10 minutes or until everything is golden and just catching at the edges.
3
Mix the remaining sauce with the rice vinegar to make a dressing. Arrange everything on a large platter, spoon over the dressing, drizzle over the mayo, sprinkle with the sesame seeds and chives and serve immediately.

Recipe Variations

Get AI-powered ingredient substitution suggestions.

Dark chocolate, chilli & salted pretzel slice

This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.

55 mins

VegetarianNut-Free

Coconut & raspberry crush

Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.

(7)

4.3

40 mins

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free