Sizzling Squash Salad with kimchi

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the butternut squash and roast until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the rice vinegar and the rest of the kimchi flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.