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
