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Ginger and peanut baked butternut squash recipe
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9 ratings
Sweet, spicy and aromatic, this baked squash one-pot is too good to save for hosting! The perfect healthy winter warmer, everyone will be intrigued by the flavours, not just those on plant-based diets. Simple, tasty and budget-friendly – what's not to like! See method
Ingredients
- 1 butternut squash (about 1kg), halved lengthways and deseeded
- 2 tbsp sunflower oil
- 4 garlic cloves, grated
- 4cm piece fresh ginger, peeled and grated
- 4 echalion shallots, peeled, 1 finely sliced, 3 halved
- 2 limes, 1½ juiced, ½ cut into wedges
- 2 tbsp smooth peanut butter
- 2 tbsp maple syrup
- 1 red chilli, finely sliced
- 30g pack fresh coriander, leaves picked
- cooked basmati rice (optional)
1 of your 5-a-day and high in vitamin A
Each serving contains
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Energy
1005kj
241kcal
12%
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Fat
11g
16%
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Saturates
2g
8%
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Sugars
18g
20%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 28g
Protein 5.8g
Fibre 1.8g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash halves, cut-side down, on a board and slice at 5mm intervals along each length, avoiding cutting all the way through.
- Rub the squash halves with 1 tbsp oil. Scatter over most of the garlic and ginger and a good pinch of seasoning. Add the sliced shallots to a bowl with a pinch of salt and the juice of ½ lime, scrunch well, then set aside. Add the halved shallots to a baking dish, nestling the squash halves among them.
- Drizzle over the remaining oil, add 30ml water, then roast for 45 mins or until the squash is starting to caramelise and the shallots are sticky and soft.
- Meanwhile, whisk the peanut butter, maple syrup and remaining lime juice with the remaining ginger and garlic and 2 tbsp warm water. Top the roasted squash with the pickled shallots, chilli and coriander leaves, then spoon over the dressing. Serve with rice, if you like, and the lime wedges
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