Roast squash with chilli & peanut noodles
Do something different with butternut squash by spicing it with chilli and serving it with noodles in a peanut butter sauce. It makes for a vibrant, veggie midweek meal
- Serves 2
Nutrition per serving
- 400g butternut squash (about ½ medium squash), peeled, deseeded and cut into 1 cm cubes
- 1 red chilli, sliced
- drizzle of vegetable or sunflower oil
- 1 tsp grated ginger
- pinch of white pepper
- 1 tbsp vegetable or sunflower oil
- 1 spring onion, finely chopped
- 1 red chilli, finely sliced
- 1 garlic clove, crushed
- 5 kaffir lime leaves, very finely sliced
- 4 tbsp peanut butter
- 1 tbsp soy sauce
- 2 tsp maple syrup or brown sugar
- 2 tsp tamarind paste
- 200g dried egg noodles
- coriander leaves and lime wedges, to serve (optional)
Heat the oven to 200C/180C fan/ gas 6. Mix the squash and chilli in a roasting tin and drizzle with the oil. Add the ginger and season with the white pepper and a pinch of salt. Toss to combine, then roast for 20-25 mins, until the squash is tender.
Meanwhile, prepare the noodles. Heat the oil in a frying pan over a medium heat, then add the spring onion, chilli, garlic and kaffir lime leaves, stirring, until softened and starting to colour, about 5 mins. Reduce the heat to its lowest setting, then add the peanut butter, soy sauce, maple syrup, tamarind paste and 4-6 tbsp water. Stir until the peanut butter melts and you have a loose, creamy, well combined sauce. Remove from the heat and set aside. Cook the noodles following pack instructions, then drain and rinse in cold water.
Add the roasted squash to the pan with the peanut butter sauce and toss to combine, then stir in the noodles. Serve sprinkled with the coriander leaves and lime wedges on the side for squeezing over, if you like.