Roast Squash with Chilli & Peanut Noodles Recipe
Introduction
This roast squash with chilli and peanut noodles recipe is a vibrant and flavorful dish perfect for a comforting meal. The roasted butternut squash pairs beautifully with a creamy, spicy peanut sauce, making it both satisfying and easy to prepare.
Ingredients
- 400g butternut squash (about ½ medium), 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)
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan, gas mark 6). In a roasting tin, combine the cubed butternut squash and sliced red chilli. Drizzle with oil, add grated ginger, season with white pepper and a pinch of salt, then toss everything to coat evenly. Roast for 20–25 minutes until the squash is tender.
- Step 2: While the squash roasts, prepare the peanut sauce. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the finely chopped spring onion, sliced chilli, crushed garlic, and sliced kaffir lime leaves. Stir and cook until softened and starting to color, about 5 minutes.
- Step 3: Reduce the heat to low, then add the peanut butter, soy sauce, maple syrup (or brown sugar), tamarind paste, and 4–6 tablespoons of water. Stir continuously until the peanut butter melts and the sauce becomes loose and creamy. Remove from heat and set aside.
- Step 4: Cook the egg noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop cooking and prevent sticking.
- Step 5: Add the roasted squash to the frying pan with the peanut sauce and toss to combine. Then add the drained noodles and gently stir everything together to coat the noodles evenly.
- Step 6: Serve the noodles garnished with fresh coriander leaves and lime wedges on the side for squeezing over, if desired.
Tips & Variations
- For a nuttier flavor, toast the peanuts and sprinkle them on top before serving.
- Swap egg noodles for rice noodles or soba for a different texture.
- Add tofu or shredded chicken to boost protein and make the dish more filling.
- If kaffir lime leaves are unavailable, fresh lime zest can be used as a substitute.
- Adjust the amount of chilli to suit your preferred spice level.
Storage
Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or briefly in the microwave, adding a splash of water to loosen the sauce if needed. This dish is best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it uses plant-based ingredients like peanut butter and vegetable oil. Just make sure your noodles do not contain egg if you want to keep it fully vegan.
What can I use if I don’t have tamarind paste?
If you don’t have tamarind paste, you can substitute it with an equal amount of lime juice mixed with a pinch of brown sugar or use vinegar as a last resort for a similar tangy flavor.
Print
Roast Squash with Chilli & Peanut Noodles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, flavorful dish featuring roasted butternut squash with a spicy chili kick, tossed in a creamy peanut butter sauce with egg noodles. This easy-to-make recipe balances sweetness, heat, and tang, perfect for a comforting and nutritious meal.
Ingredients
Scale
Roast Squash
- 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
- Pinch of salt
Peanut Sauce
- 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
- 4–6 tbsp water
Noodles and Garnish
- 200g dried egg noodles
- Coriander leaves, to serve (optional)
- Lime wedges, to serve (optional)
Instructions
- Roast the squash: Preheat your oven to 200°C (180°C fan, gas mark 6). Combine the cubed butternut squash and sliced red chilli in a roasting tin. Drizzle with vegetable or sunflower oil, add the grated ginger, white pepper, and a pinch of salt. Toss everything together so the squash is evenly coated. Roast in the oven for 20-25 minutes until the squash is tender and slightly caramelized.
- Prepare the peanut sauce: While the squash roasts, heat 1 tablespoon of vegetable or sunflower oil in a frying pan over medium heat. Add the finely chopped spring onion, sliced red chilli, crushed garlic, and finely sliced kaffir lime leaves. Stir continuously until the mixture softens and starts to brown lightly, about 5 minutes.
- Create the creamy sauce: Reduce the heat to the lowest setting. Add the peanut butter, soy sauce, maple syrup (or brown sugar), tamarind paste, and 4 to 6 tablespoons of water to the pan. Stir gently until the peanut butter melts and forms a smooth, creamy sauce. Remove the pan from heat and set aside.
- Cook the noodles: Cook the dried egg noodles according to the package instructions, usually boiling for 3-5 minutes until tender. Drain the noodles and rinse them in cold water to stop the cooking and prevent sticking.
- Combine the dish: Add the roasted butternut squash to the pan with the peanut sauce. Toss gently to coat the squash in the sauce. Next, add the drained noodles and mix everything together until well combined and heated through.
- Serve: Dish out the noodles and squash onto plates. Garnish with fresh coriander leaves and serve with lime wedges on the side for squeezing over, adding a fresh, tangy finish if desired.
Notes
- You can substitute the egg noodles with rice noodles or any preferred pasta.
- Adjust the amount of chilli to your preferred spice level.
- For a vegan version, ensure the noodles used are egg-free and use maple syrup instead of honey.
- Roasting the squash until caramelized adds depth of flavor.
- If tamarind paste is unavailable, you can substitute with an equal amount of lemon or lime juice, though it will alter the flavor slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
Keywords: roast squash, peanut noodles, butternut squash recipe, spicy peanut sauce, easy vegetarian dinner, Asian-inspired noodles
