Roasted Squash Peanut Noodles

Name: Roasted Squash Peanut Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 400 g butternut squash, peeled, deseeded and cut into 1 cm cubes; 200 g dried egg noodles; 2 red chili; 1 spring onion, finely chopped; 1 clove garlic, crushed; 1 tsp grated ginger; 5 kaffir lime leaves, very finely sliced; 2 tbsp vegetable or sunflower oil; 4 tbsp peanut butter; 1 tbsp soy sauce; 2 tsp maple syrup or brown sugar; 2 tsp tamarind paste; 5 tbsp water; 1 pinch white pepper; 1 pinch salt; 1 handful coriander leaves; 1 lime lime wedges

Tender roasted butternut squash meets silky peanut-tamarind noodles in this bold, satisfying vegetarian dinner. Chilli, ginger, lime leaves, coriander, and fresh lime add heat, fragrance, and brightness to every bite.

Servings2 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

butternut squash, peeled, deseeded and cut into 1 cm cubes
400 g
dried egg noodles
200 g
red chili
2
spring onion, finely chopped
1
garlic, crushed
1 clove
grated ginger
1 tsp
kaffir lime leaves, very finely sliced
5
vegetable or sunflower oil
2 tbsp
peanut butter
4 tbsp
soy sauce
1 tbsp
maple syrup or brown sugar
2 tsp
tamarind paste
2 tsp
water
5 tbsp
white pepper
1 pinch
salt
1 pinch
coriander leaves
1 handful
lime wedges
1 lime

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Put the butternut squash and 1 sliced red chilli in a roasting tin, drizzle with 1 tbsp oil, then add the grated ginger, white pepper, and salt. Toss well and roast for 20-25 minutes, turning once, until the squash is tender and lightly browned at the edges.

While the squash roasts, make the sauce. Warm 1 tbsp oil in a frying pan over medium heat. Add the spring onion, remaining red chilli, garlic, and finely sliced lime leaves, then cook for about 5 minutes until softened and fragrant. Reduce the heat to low and stir in the peanut butter, soy sauce, maple syrup or brown sugar, tamarind paste, and 4-6 tbsp water until smooth, creamy, and pourable. Remove from the heat.

Cook the egg noodles according to the packet instructions. Drain, rinse briefly under cold water to stop them sticking, then drain again well.

Add the roasted squash to the peanut sauce and gently fold to coat. Add the noodles and toss until evenly covered, loosening with a splash of water if needed. Serve topped with coriander leaves and lime wedges for squeezing over.