Roast squash with lemongrass, peanut and lime
I eat this with lime-dressed buckwheat noodles or brown rice.
2 butternut squash
5 tbsp olive or coconut oil
2 tbsp coriander seeds
3 sticks lemongrass, finely chopped 3 red chillies, roughly chopped 4 limes
For the sauce
A thumb of ginger, peeled 250ml thick Greek or coconut yoghurt 150g roasted unsalted peanuts
A large bunch of coriander, leaves picked
1 Set the oven to 200C/400F/gas 6. If your squash is a butternut or thinskinned variety, there is no need to peel it. Halve it, scoop out the seeds and cut into thick slices or boats. Lay them on a tray and drizzle with oil.
2 Bash the coriander seeds in a pestle and mortar. Add half the chopped lemongrass and bash again to break it down a little. Scatter this mixture over the squash with a good pinch of salt, and half of the chopped chilli.
3 Use a fine grater to zest 2 of the limes over the top of the pumpkin, then cut the two limes in half and squeeze the juice over the pumpkin. Toss everything together and put the lot into the hot oven for 45 minutes, or until the squash is golden.
4 Meanwhile, make the sauce. Put the reserved lemongrass into a bowl with the zest and juice of the remaining limes, finely grate in the ginger, add the yoghurt and mix well.
5 Once the squash is roasted perfectly, lay it on a serving platter, sprinkle over the peanuts and coriander leaves and serve the sauce on the side for spooning over.