Roast squash with chilli & peanut noodles

SERVES 2 PREP 20 mins COOK 30 mins EASY V

400g butternut squash (about medium squash), peeled, deseeded and cut into 1 cm cubes 1 red chilli, sliced, plus extra to serve

(optional) drizzle of vegetable or sun lower oil 1 tsp grated ginger pinch of white pepper coriander leaves and lime wedges,

to serve (optional)

For the peanut noodles

1 tbsp vegetable or sun lower oil 1 spring onion, inely chopped

1 red chilli, inely sliced

1 garlic clove, crushed

5 ka ir lime leaves, very inely sliced 4 tbsp peanut butter

1 tbsp soy sauce

2 tsp maple syrup or brown sugar 2 tsp tamarind paste

200g dried egg noodles

1 Heat the oven to 200C/180C fan/ gas 6. Mix the squash and chilli in a roasting tin and toss with the oil, ginger and white pepper. Roast for 20-25 mins until the squash is tender. 2 Meanwhile, prepare the noodles. Heat the oil in a frying pan over a medium heat, then add the spring onion, chilli, garlic and ka r lime leaves, stirring, until softened and starting to colour, about 5 mins. Reduce the heat to its lowest setting, then add the peanut butter, soy sauce, maple syrup, tamarind paste and 4-6 tbsp water. Stir until the peanut butter melts and you have a loose, creamy, well combined sauce. Remove from the heat and set aside. Cook the noodles following pack instructions. Drain and rinse in cold water.

3 Add the roasted squash to the pan with the peanut butter sauce and toss to combine, then stir in the noodles. Serve sprinkled with the coriander leaves, the extra chilli and lime wedges on the side for squeezing over, if you like.

GOOD TO KNOW ibre • vit c • iron

PER SERVING 668 kcals • fat 18g • saturates 4g • carbs 97g • sugars 16g • ibre 11g • protein 24g • salt 2.1g