Sesame and Soy Butternut Bites
From Entertaining by Donna Hay
(Makes about 24 pieces)
1/2 small sweet pumpkin or winter squash
3 Tbsp honey
2 tsp sesame oil
1Tbsp sesame seeds
1 Tbsp finely chopped ginger
3 Tbsp soy sauce
2 Tbsp Chinese cooking wine (shao hsing) or sherry
Preheat oven to 400 degrees F./200 degrees C.
Peel squash, cut it into bite-sized pieces and toss with olive oil and salt. Place in a single layer on a baking sheet and bake for 25 minutes or until they are tender.
In a large frying pan, combine honey, sesame oil, sesame seeds, ginger, soy sauce and wine or sherry. Allow mixture to simmer until it is quite syrupy. Add pumpkin to fry pan, a few pieces at a time and toss to coat. Remove the pumpkin from pan and place pieces on a baking tray line with parchment. Reduce oven heat to 300 degrees F./150 degrees C. Return pumpkin to oven and bake for 5 minutes.
Serve warm with toothpicks.
Notes/Results: These little warm-from-the-oven bites of butternut squash pop with flavor. The sesame, ginger, honey and soy are an excellent compliment to the sweetness of the squash. You could use any winter squash--I am think kabocha would be nice. Because I am lazy, I used already peeled and cut butternut from the grocery store which made these a snap to make. If planning on several pupus, you could get these ready to go--roasted, coated in the sesame-soy mixture and sitting on the lined tray--then pop them into the oven until warm when you are ready to serve. I will make these again.
Tis' the Season for holiday-friendly party foods at I Heart Cooking Clubs. You can check out the Donna Hay recipes everyone made by going to the post and checking out the picture links.
This is also my Week 8 dish for the 12 Weeks of Winter Squash Event hosted by my friends Heather and Joanne . Feel free to link up your winter squash dishes during the week at the linky below or on any one of the other participating blogs.