BUTTERNUT SQUASH WITH GINGER KIMCHI DRESSING & CRISPY ONIONS
DON'T JUST THINK OF VEGETABLE skewers as a cringeworthy combination of things on a stick – you know, button mushrooms, pineapple and capsicum, with a couple of dry griddle marks to whet the appetite. When firing up a barbecue or lighting a fire, the humble vege skewer never seems to sit near the top of the list, but these were a lot of fun to make and eat, and will certainly be hitting the coals again and again as we catch the dying warmth of summer’s nights.
SERVES 4 / PREPARATION 15 MINUTES / COOKING 15-20 MINUTES
FOR THE KIMCHI DRESSING
50g kimchi, finely chopped
1cm piece of ginger, grated
1 tablespoon finely chopped coriander stalks 1 tablespoon Korean red pepper flakes
(or 1 teaspoon chilli flakes)
2 tablespoons peanut oil
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon fish sauce
1 tablespoon rice wine vinegar
1 small butternut squash, peeled and sliced finely 4 tablespoons of crispy onions or shallots, to serve
Mix the kimchi, ginger, coriander stalks and red pepper flakes in a bowl. Mix the remaining dressing ingredients into the bowl one by one. Set aside.
Thread the butternut onto skewers. Cook over coals or on a barbecue over a low-medium heat for 15 minutes. Once cooked, cover with kimchi dressing and sprinkle over the crispy onions or shallots.