Description
Delicious vegan recipe for baked butternut squash with ginger peanut sauce—perfectly roasted, comforting, and packed with vibrant, healthy flavours!
Ingredients
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 tbsp 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 tbsp 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.
