Creamy Spiced Butternut Squash Noodles
Ingredients
Roasting
- 2 tbsp olive oil
- 1 medium butternut squash
- 5 shallots
- 1 bulb garlic
- Salt to taste
Sauce
- 2 tbsp coconut oil
- 200g red thai paste (plant based)
- 400ml coconut milk
- 3 tbsp smooth peanut butter
- 1 tbsp brown sugar (optional)
- 1 lime
- 4 100g packs dry noodles
- Boiling water (to loosen to your preference)
- Salt to taste
Garnishes
- Sesame seeds
- Spring onions
- Chilli oil
- Lime
Preparation
Preliminary
Preheat the oven to 200°C
Line roasting tin with baking paper
Have a food processor and deep frying pan ready
Roasting
Trim, peel, deseed and cut the butternut squash into 1 inch chunks
Peel and halve the shallots
Trim the sprouting end off the bulb of garlic
Add the squash, shallots and garlic bulb to the roasting tin
Drizzle over a little olive oil, season with a little salt, put the tin in the oven and roast for 30 minutes until the squash is soft and tender
Remove the tin from the oven and leave to cool to room temperature
Sauce
Add the contents of the tin to the food processor along with the coconut milk and blitz until smooth and creamy
Warm the coconut oil in the pan over medium heat
Add the thai paste and peanut butter to the pan and stir for 1 minute
Pour the contents of the food processor into the pan along with the juice of 1 lime and sugar if using, stir to combine and bring to a gentle simmer
Add a little boiling water if the soup has thickened too much
Taste and season to perfection with salt
Assembly and serving
Trim and finely slice the spring onions
Open the noodles, discard any of the flavour sachets and cook according to packet instructions
Drain the noodles, quickly transfer to the pan and fold into the soup
Use tongs to transfer the noodles to serving bowls, use a ladle to spoon over the soup
Drizzle over a little chilli oil, squeeze over a little lime juice, garnish with sesame seeds, spring onions and serve immediately
