Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 1.5 kg of butternut squash, remove the seeds, and cut it into 1-inch cubes.

2. 2

   Soak 100 grams of wood chips in water for at least 30 minutes, then prepare your smoker or a large wok with a steaming rack and a tightly fitting lid for smoking.

3. 3

   Arrange the 1-inch butternut squash cubes in a single layer on a heat-proof rack, place them in the prepared smoker or wok, and smoke for 20 minutes over medium heat until tender-crisp.

4. 4

   In a medium bowl, whisk together 60 ml of light soy sauce, 45 ml of honey, 15 ml of Chinese five-spice powder, 2 minced cloves of garlic, 2 cm of grated fresh ginger, 30 ml of rice vinegar, 15 ml of toasted sesame oil, and 60 ml of water or vegetable broth to create the glaze.

5. 5

   Transfer the smoked butternut squash cubes to a large mixing bowl, pour the prepared glaze over them, and gently toss to ensure each cube is evenly coated.

6. 6

   Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit), spread the glazed butternut squash onto a baking sheet in a single layer, and roast for 20-25 minutes, or until the squash is tender and the glaze has caramelized, tossing halfway through.

7. 7

   Garnish the smoked butternut squash with 2 thinly sliced spring onions before serving this vibrant lunch.