Roasted squash with lime satay and peanut chilli crunch
1 medium butternut squash
2 heads of pak choi
2 tablespoons coconut oil
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1/2 tablespoon galangal (can sub for 1/4 tablespoon ground ginger)
- 1 stick of lemongrass finely chopped
- Zest of 1 lime
- Generous couple pinches of sea salt
- 2 tablespoons smooth peanut butter
- 1 tablespoon soy sauce (swap for tamari or coconut aminos for gluten-free or soy-free)
- Juice of 1 lime
- 3-4 teaspoons of water to thin
Preheat the oven to 200C/180C fan/Gas 6.
Line a baking tray with foil.
Cut the butternut squash in half lengthways. Remove and discard the seeds but keep the skin. Cut in half again lengthways around 1 inch thick to create 4 ‘steaks’. Trim the curved end so it lays flat. Place on the baking tray.
Heat the coconut oil on a medium heat in a pan and drizzle most of this over the squash making sure that you also turn over the squash so that you coat both sides. Leave a little of the coconut oil in the pan ready to stir fry the pak choi later.
Mix together all the ingredients for the spice mix. Sprinkle evenly over the butternut squash. Place in the oven for 45 mins.
Whilst this is cooking mix together all the ingredients for the lime satay and place to one side. Note: You can also make the peanut crunch at this point if you haven’t made before.
Around 5 minutes before the squash is due to finish cooking trim the pak choi and cook on a medium to high heat on the pan with the coconut oil left.
Place the cooked squash on plates, serve the pak choi alongside. Drizzle over the satay and sprinkle with the peanut crunch.