Roast squash with lemon­grass, peanut and lime

The Guardian - Cook - - The Modern Cook -

I eat this with lime-dressed buck­wheat noo­dles or brown rice.

Serves 4

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.

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