Roast squash with chilli & peanut noodles

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal668
  • fat18g
  • saturates4g
  • carbs97g
  • sugars16g
  • fibre11g
  • protein24g
  • salt2.1g
  • Ingredients
  • Method
  • Ingredients

  • 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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It’s usually…

  • 1 tsp grated ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • pinch of white pepper

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • For the peanut noodles

  • 1 tbsp vegetable or sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It’s usually…

  • 1 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, finely sliced
  • 1 garlic clove, crushed
  • 5 kaffir lime leaves, very finely sliced
  • 4 tbsp peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp maple syrup or brown sugar
  • 2 tsp tamarind paste
  • 200g dried egg noodles
  • coriander leaves and lime wedges, to serve (optional)
  • Method

    1. 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.

    2. 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.

    3. 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.

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