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Char Siu Squash with Red Curry Honey Peanuts

This Char Siu Squash features roasted buttercup squash slathered in a char siu glaze topped with red curry honey roasted peanuts.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marinating Time 4 hours
Course Side Dish
Servings 4

Ingredients
  

  • 1 buttercup squash seeds removed, cut into wedges
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 cloves garlic grated
  • 2 tsp grated ginger
  • ¼ cup Shaoxing wine
  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • ¼ cup oyster sauce
  • ¼ cup brown sugar
  • 1 tbsp gochugaru** optional
  • 2 tbsp maltose or barley malt syrup***

Red Curry Honey Peanuts

  • 1 cup roasted unsalted peanuts
  • 2 tbsp honey
  • 1 tbsp red curry paste
  • 3 tbsp granulated sugar divided
  • 1 tbsp lime zest

Instructions
 

  • Preheat the oven to 425°F.
  • Place the squash wedges on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and evenly sprinkle with the salt. Roast the squash for 20 minutes or until tender.
  • While the squash is roasting, place the garlic, ginger, wine, soy sauce, hoisin, oyster sauce, brown sugar, and gochugaru in a bowl and whisk to combine. Place the squash in a large bowl or roasting dish and pour the mixture over top. Cover and transfer to the fridge. Marinate the squash for four hours, flipping the squash halfway through.
  • After the squash has sat for four hours, preheat the oven to 450°F. Transfer the squash to a baking sheet lined with parchment paper and set aside.
  • Pour the remaining marinade into a saucepan and add the maltose or barley malt syrup. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Take the glaze off of the heat and brush evenly over the squash.
  • Place the squash in the oven and roast for 5 minutes. Turn on the broiler and roast for 5 minutes more or until the squash is slightly charred on the edges.

For the Peanuts

  • Preheat the oven to 300°F.
  • Place the peanuts, honey, 2 tablespoons of the sugar, and red curry paste in a bowl. Toss to combine and coat. Spread the peanuts in an even layer on a baking sheet lined with parchment paper.
  • Roast the peanuts for 20-30 minutes, tossing every 10 minutes, until they turn golden. Once the peanuts are done, leave them to cool in the pan for five minutes before transferring them to a bowl.
  • Sprinkle the peanuts with the remaining sugar and lime zest and toss to coat. Some peanuts will clump together to form clusters, while others will fly solo. Let cool completely before storing the nuts in an airtight container until ready to serve.

To Assemble

  • Arrange the squash slices on a large platter and top with the cooled peanuts. Serve immediately.

Notes

**Gochugaru is Korean red chili flakes. They are not a traditional ingredient in char siu, so if you don't have them, don't sweat it. 
***Maltose is available in most Asian grocery stores and barley malt syrup is available in most health food stores. If you can't find either, you can use honey but cut the amount in half. Honey is sweeter than maltose and barley malt syrup. The honey won't give the squash as glossy a finish but it will still taste great.
Keyword buttercup squash, char siu, honey, peanuts