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Baked Butternut Squash With Ginger Peanut Sauce

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Delicious vegan recipe for baked butternut squash with ginger peanut sauce-perfectly roasted, comforting, and packed with vibrant, healthy flavours!

Baked butternut squash slices are topped with fresh cilantro, red chili slices, and a smooth ginger peanut sauce, all served in a pristine white dish.

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This baked butternut squash with ginger peanut sauce is one of my favourite vegan recipes for cosy evenings. It's simple to make, even though at first glance it doesn't look like an easy meal to make, it really isn't complicated. It's full of warming flavours, and the peanut sauce adds an indulgent twist. Serve it with fluffy rice, and you've got a delicious dinner everyone will love!

Ingredients

This recipe uses ingredients that might be a bit adventurous for young children, such as fresh ginger, garlic, and chillis-but it's a wonderful way to introduce older kids and adults to exciting new flavours. The combination of tangy lime, aromatic ginger, and creamy peanut sauce creates a sophisticated taste that's perfect for impressing guests at a dinner party. Just keep in mind the peanut content-make sure none of your guests have nut allergies before serving!

Ingredients on a cutting board for a delicious baked dish: butternut squash, shallots, garlic, ginger peanut sauce with a hint of red chili and lime, enhanced by maple syrup and olive oil. Finish with fresh cilantro for an aromatic touch.

You will need:

  • Butternut Squash
  • Olive Oil
  • Garlic Cloves
  • Ginger
  • Shallots
  • Limes
  • Smooth Peanut Butter
  • Maple Syrup
  • Red Chilli
  • Coriander leaves
  • Basmati rice to serve

For exact quantities see the recipe card below.

Instructions

Two halves of a baked butternut squash with scored lines and removed seeds rest in a white baking dish, perfectly prepped for drizzling with a savory ginger peanut sauce.

Preheat the oven to 190 degrees celsius. Peel and halve the butternut squash, taking out the seeds. Slice each half horizontally, about 1 cm apart, making sure the cuts don't go all the way through. Place in a large ovenproof dish.

Rub with 1 tablespoon of the olive oil, season with salt and pepper and scatter over most of the ginger and garlic. Halve 3 of the shallots and add to the dish, add 30ml water and drizzle over the remaining olive oil. Bake for 45 minutes.

Halved butternut squash with a scored surface, topped with crushed garlic, rests in a white baking dish on a speckled countertop, alongside sliced shallots. A side of zesty ginger peanut sauce adds an unexpected twist to this savory delight.
Glass bowl with sliced onions on a wooden cutting board next to lime, garlic, and ginger. The ingredients are perfect for creating a zesty Ginger Peanut Sauce or pairing with a delightful Baked Butternut Squash recipe.

Slice the remaining shallot and place in a medium bowl with some salt and the juice of half a lime. Set aside.

Whisk the peanut butter, maple syrup, lime juice from one lime, 3 tablespoon of warm water and the remaining ginger and garlic together in a small bowl. Set aside.

Hands whisking a brown mixture of ginger peanut sauce in a bowl on a speckled countertop, with fresh cilantro and a red chili pepper nearby.
Sliced butternut squash topped with a rich ginger peanut sauce and thin onion rings in a white baking dish.

Remove the squash from the oven when it is tender and cooked through. Top with the sliced onions and drizzle over the peanut sauce.

Top with chopped chillis and fresh coriander. Serve with basmati rice and lime wedges.

A dish featuring baked butternut squash with cilantro, sliced red chilis, shallots, and a creamy ginger peanut sauce in a white baking dish.
A plate with grilled orange butternut squash, garnished with cilantro and red chili slices, served alongside white rice.

Notes

Don't be tempted to use crunchy peanut butter - it doesn't add anything extra to the sauce. The type of peanut butter matters in this recipe, so go with a creamy peanut butter - a natural peanut butter is the best choice. 

Make sure that the butternut squash is cooked through when you take it out of the oven. If it needs some extra time to soften, that is fine. If you need to add another splash of water because it has dried out, go ahead.

Peanut Ginger Sauce

You can use the ginger peanut sauce on it's own as a dipping sauce or to drizzle onto other foods like as a salad dressing or sauce for rice noodles. It's the best peanut sauce to make asian slaw or to flavour noodle dishes, served with fresh spring rolls. If you have any leftover sauce don't waste it - use it to spruce up an asian noodle salad the next day. 

Butternut Squash With Ginger Peanut Sauce Serving Suggestions

This baked butternut squash pairs perfectly with fluffy basmati or jasmine rice, which absorbs the delicious peanut sauce beautifully. For something a bit different, try serving it alongside quinoa or couscous. A simple green salad or steamed greens like broccoli or kale would complement the dish, adding a fresh crunch. Don't forget extra lime wedges and fresh coriander on the side-they really elevate the flavours!

Make buddha bowls, power bowls or noodle bowls by adding the butternut squash to cold noodle salads, adding your favourite protein such as tofu, chickpeas or tempeh.

Substitutions and Variations

Here are some helpful substitutions and variations for this recipe:

Shallots substitution:
If you can't get shallots, red onions or mild white onions make a great alternative. Slice thinly and use just as you would shallots.

Nut allergy:
If there's a peanut allergy, substitute the peanut butter with a creamy seed butter like tahini (sesame seed paste) or sunflower seed butter-both work beautifully with ginger and lime. if it is a specific peanut allergy but other nuts are fine then cashew butter is a great replacement. 

Other variations:

  • Heat Level: Adjust or omit the chillis if you prefer a milder dish.If you don't have fresh chillis, red pepper flakes, or dried chillis will work well. 
  • Veggies: Add sweet potato or carrots to the dish alongside the squash for variety and extra nutrients.
  • Protein Boost: Top with crispy roasted chickpeas, sesame seeds or tofu for added protein and crunch.
  • Oils: If you prefer you could use sesame oil instead of olive oil for an extra flavour combination. 
  • Sweetener: If you don't have maple syrup to hand, brown sugar will work just as well. 

Feel free to get creative and adapt it to suit your preferences and dietary needs!

Roasted butternut squash with a hint of ginger, topped with sliced red chilies, cilantro, onion, and a creamy peanut sauce, served in a white baking dish.

FAQ's

Can I prepare baked butternut squash with ginger peanut sauce in advance?

Absolutely! Roast the squash in advance and store it refrigerated, then reheat gently in the oven. Prepare the peanut sauce fresh when you're ready to serve.

How long does baked butternut squash keep in the fridge?

It lasts well in an airtight container for up to 3-4 days in the fridge.

Can I freeze butternut squash with ginger peanut dressing?

You can freeze the roasted squash separately, but it's best to prepare the peanut sauce fresh when serving, as freezing can alter its texture.

What can I substitute for peanut butter if I have a nut allergy?

Use tahini (sesame seed paste) or sunflower seed butter instead-both taste delicious and are nut-free.

Can I use frozen butternut squash instead of fresh?

Fresh squash is ideal for this recipe, but frozen squash can work in a pinch. Thaw it first and reduce cooking time as needed.

Sliced roasted butternut squash drizzled with ginger peanut sauce, garnished with red chili slices and fresh cilantro in a white baking dish.
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Sliced roasted butternut squash drizzled with ginger peanut sauce, adorned with sliced red chili, shallots, and fresh cilantro in a pristine white baking dish.

Baked Butternut Squash With Ginger Peanut Sauce

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Description

Delicious vegan recipe for baked butternut squash with ginger peanut sauce-perfectly roasted, comforting, and packed with vibrant, healthy flavours!

Ingredients

Scale

1 butternut squash (1kg) peeled, halved and de-seeded

2 tsp olive oil

4 garlic cloves

4cm grated ginger

4 shallots

2 limes

3 tbsp smooth peanut butter

3 tbsp maple syrup

1 red chilli

15g coriander leaves

Instructions

Preheat the oven to 190 degrees celsius. Peel and halve the butternut squash, taking out the seeds. Slice each half horizontally, about 1 cm apart, making sure the cuts don't go all the way through. Place in a large ovenproof dish.

Rub with 1 tablespoon of the olive oil, season with salt and pepper and scatter over most of the ginger and garlic. Halve 3 of the shallots and add to the dish, add 30ml water and drizzle over the remaining olive oil. Bake for 45 minutes.

Slice the remaining shallot and place in a bowl with some salt and the juice of half a lime. Set aside.

Whisk the peanut butter, maple syrup, juice of one lime, 3 tablespoon of water and the remaining ginger and garlic together. Set aside.

Remove the squash from the oven when it is tender and cooked through. Top with the sliced onions and drizzle over the peanut sauce.

Top with chopped chillis and fresh coriander. Serve with basmati rice and lime wedges.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Mains
  • Method: oven
  • Cuisine: British

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A plate with rice, savory baked butternut squash, red chilies, cilantro, and lime wedges.

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