Adam Liaw’s Roast Pumpkin with Satay Sauce Recipe

This article presents a culinary recipe by renowned Australian chef and food writer Adam Liaw, featuring roast pumpkin served with a homemade satay sauce. Described as a cooked interpretation of the traditional Indonesian dish gado-gado, the recipe is categorized as an easy-to-prepare vegetarian and vegan side dish suitable for family meals or dinner parties. The preparation involves roasting half a butternut pumpkin with vegetable oil and salt at 180°C for one hour until tender. Concurrently, a simple satay sauce is created by simmering peanut butter, coconut cream, sugar, soy sauce, and dark soy sauce with water. The final dish is assembled by drizzling the warm sauce over the roasted pumpkin and garnishing it with chilli crisp, diced red onion, fresh coriander, chopped roasted peanuts, and Asian fried shallots, served alongside lime wedges. The piece highlights the dish as a winter warmer with Asian influences, emphasizing its accessibility and flavor profile. It serves four people and requires approximately one to two hours for completion. The content is part of The Age's Good Food section, aiming to provide readers with practical, high-quality recipes from leading chefs.