Home
Recipes
Roast squash with chilli & peanut noodles

Roast squash with chilli & peanut noodles served in a bowl

Roast squash with chilli & peanut noodles

Name: Roast squash with chilli & peanut noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 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; 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)

Rosie Birkett

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.3 out of 5.8 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Slow-roast squash & garlic lentils with harissa yogurt

A star rating of 4.6 out of 5.13 ratings

Butternut squash, sausage, spinach & mushroom pasta bake

A star rating of 4.3 out of 5.71 ratings

Baked fruity autumn pudding

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal668
fat18g
saturates4g
carbs97g
sugars16g
fibre11g
protein24g
salt2.1g

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now