The BBC Good Food logo
Roast squash with chilli & peanut noodles served in a bowl

Roast squash with chilli & peanut noodles

A star rating of 4 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Do something different with butternut squash by spicing it with chilli and serving it with noodles in a peanut butter sauce. It makes for a vibrant, veggie midweek meal

  • Vegetarian
Nutrition: Per serving


  • 400g butternut squash (about 1/2 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

For the peanut noodles

  • 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)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2020

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.6 ratings

Sponsored content