Roasted Squash, Asian Dipping Sauce

• For the Squash
• 250 grams butternut squash, peeled and cut into thin strips or wedges
• 1 tablespoon coconut oil, melted
• 1 tablespoon shichimi togarashi
• 1 handful coriander, chopped
• For the Asian Dipping Sauce
• 4 tablespoons mirin
• 1 sprig tarragon
• 1 tablespoon almond butter
• 2 tablespoons EVOO
• 2 teaspoons black bean paste
• salt, pepper (to taste)
• Milk / water (to thin)

1. Toss squash in the oil and shichimi togarashi. Transfer to a baking tray and roast for 30-40 minutes, or until just begin to crisp at the edges.
2. Arrange the squash into a little mound or line, sprinkle with the coriander and serve alongside the dipping sauce.
3. Combine all ingredients in a food processor. Place in fridge until ready to use.

butternut squash, coconut oil, shichimi togarashi, handful coriander, dipping sauce, mirin, tarragon, almond butter, evoo, black bean paste, salt, milk

Taken from food52.com/recipes/63566-roasted-squash-asian-dipping-sauce (may not work)