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Peel and cut the squash into 1cm-thick slices. Heat a griddle pan over a medium-high heat. Carefully place the squash or pumpkin slices in the hot pan and cook for 8–10 minutes, turning halfway through. Transfer to a serving dish.
To make the dressing, put the sugar and soy sauce into a mixing bowl and stir until the sugar has completely dissolved. Stir in the chilli flakes. Add the chopped coriander and red onion to the bowl and mix well with the dressing to combine.
To serve, top the griddled squash or pumpkin with the coriander and onion mixture. Sprinkle over the toasted sesame seeds and serve immediately.
Recipe adapted from Rosa's Thai Cafe: The Vegetarian Cookbook by Saiphin Moore