A beautiful warm-weather substitute for Senegal butternut squash soup, this salad is sweet, salty, spicy, citrus-y, and nutty. It’s a perfect pairing for any summer dish.
Tip: Can be served hot or room temperature.
- Large bowl
- Small blender
- 1 1/2 cups Little Potatoes, halved
- 1 cup butternut squash, diced in 1-inch size pieces
- 2 Tbsp oil
- (To taste) salt and pepper
- 1 Tbsp molasses
- 2 zucchinis, cut lengthwise in 1 cm thick strips
- 2 green onions, sliced finely
- 2 Tbsp fresh basil, chopped
- 2 tsp soy sauce
- 2 Tbsp lime juice
- 2 tsp sesame oil
- 1 tsp granulated sugar
- 2 Tbsp peanut butter
- 3 tsp fresh ginger, grated
- 1 Tbsp water
- 1 Tbsp high quality olive oil
- (To taste) sriracha, or your preferred hot sauce
Preheat oven to 400 °F and in a large bowl, toss the potatoes, squash, oil, molasses, and salt and pepper to taste. Roast for 25 to 40 minutes, turning half way through, or until golden brown and cooked throughout.
Meanwhile, preheat your barbeque and brush the zucchinis with about one teaspoon oil. Grill the zucchinis over medium-high heat for about four minutes a side until char marks form. Remove from heat immediately and set aside.
In a small blender (or by hand), mix together the dressing ingredients. Taste and adjust seasoning if required (it will taste quite lime-y. This counterbalances the sweetness from the molasses).
Toss the basil, green onions, potatoes, and all but three tablespoons of dressing. Curl the zucchinis into rounds and fasten with a toothpick, then scoop the potato mixture into the round. Drizzle the remaining dressing over the top and serve immediately.