Member recipe
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Butternut Squash, Lemongrass and Chilli Salad and chicken skewers

By teamdeanshort (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Marinate 2 hours-overnight
  • Easy
  • Serves 8
Yummy summer salad with punchy flavours. For 8.


  • 5cm piece of root ginger
  • 4 red chillis
  • 6 sticks of lemongrass (1 finely chopped)
  • 2 limes (zest and juice)
  • 1 butternut squash (1lb) deseeded and cubed.
  • Goats cheese (small log)
  • Ripe avocado
  • Pomegranate seeds
  • Rocket


  • STEP 1
    Blitz the ginger, 1 chilli, 1 lemongrass stalk, 2 tblsp of oil, lime zest and juice into a mini chopper. Blend till smooth.
  • STEP 2
    Slice the remaining lemongrass stalks in half and thread chicken cubes onto them (like a skewer). Cover in half the marinade from the mini chopper. Leave overnight or 2 hours.
  • STEP 3
    Put squash into roasting tin with remaining chopped chilli. Season. Roast for 30 minutes at gas 6.
  • STEP 4
    Combine remaining marinade, roasted squash, pomegranate, goats cheese, avocado and rocket.
  • STEP 5
    Roast chicken skewers for 30 mins at gas 6 - or stick them on the BBQ
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