It’s Autumn, we are approaching Halloween, it’s time, isn’t it? Cue the squash recipe…
- Half a large butternut squash, peeled and chopped into 1 and 1/2 cm dice
- 1/2 teaspoon each of ground coriander and ground cumin
- half an onion
- 2 inches of ginger
- 2 fat cloves of garlic
- 1/2 a can of coconut milk
- A heaped tablespoon of crunchy peanut butter
- A tablespoon and a half of sweet chilli sauce
- Soy sauce
- Juice from half a lime
- Salt and pepper
- Flat rice noodles
- A handful of spinach
Pre-heat the oven to about 220 degrees. Chuck the chopped squash into a baking tray lightly coat in oil and sprinkle with the cumin and coriander, toss to coat then shove in the oven for about 15 min until slightly charred and tender.
Blitz the onion, ginger and garlic in a mini food processor ( or finely chop) then soften in the microwave (in a covered bowl) for a couple of minutes, alternative fry on low until soft and translucent. Transfer onion mix to small sauce pan and begin to fry (add fresh chilli here if you like it hot), add curry powder, fry off for a min then add peanut butter, coconut milk, sweet chilli and stir until combined. Add soy and lime, bring to the bubble, taste and adjust ingredients to suit. Set aside whilst you prep the noodles.
Soak your rice noodles in boiled water until tender (I usually keep changing the water, about 3 times, in between 2 min soaks so that I’m not hanging around too long and the noodles stay hot as well as soft. Once the noodles are ready, drain and toss with the spinach. Boil up sauce and add half to the mix, stir together, mix in half the roasted squash and plate up. Top with the remaining and most beautifully charred squash, maybe a few crushed peanuts and some chopped coriander (miss out the last 2 steps if you are like me and can’t be arsed with faffing around when you are hungry).
Tip: If you don’t have a use for the remaining half a tin of coconut milk, half an onion (aka the awkward leftovers) double up the sauce recipe and freeze some for the next time you feel satay inclined, I’m not actually sure why I didn’t do this, oops…