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Ginger and peanut baked butternut squash recipe

Ginger and peanut baked butternut squash recipe

9 ratings

Created by The Tesco Real Food team

Sweet, spicy and aromatic, this baked squash one-pot is too good to save for hosting! The perfect healthy winter warmer, everyone will be intrigued by the flavours, not just those on plant-based diets. Simple, tasty and budget-friendly – what's not to like! See method

Ingredients

  • 1 butternut squash (about 1kg), halved lengthways and deseeded
  • 2 tbsp sunflower oil​
  • 4 garlic cloves, grated
  • 4cm piece fresh ginger, peeled and grated
  • 4 echalion shallots, peeled, 1 finely sliced, 3 halved
  • 2 limes, 1½ juiced, ½ cut into wedges
  • 2 tbsp smooth peanut butter
  • 2 tbsp maple syrup
  • 1 red chilli, finely sliced​
  • 30g pack fresh coriander, leaves picked
  • cooked basmati rice (optional)
1 of your 5-a-day and high in vitamin A

Each serving contains

  • Energy

    1005kj
    241kcal     12%

  • Fat

    11g 16%

  • Saturates

    2g 8%

  • Sugars

    18g 20%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 28g Protein 5.8g Fibre 1.8g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash halves, cut-side down, on a board and slice at 5mm intervals along each length, avoiding cutting all the way through.
  2. Rub the squash halves with 1 tbsp oil. Scatter over most of the garlic and ginger and a good pinch of seasoning. Add the sliced shallots to a bowl with a pinch of salt and the juice of ½ lime, scrunch well, then set aside. Add the halved shallots to a baking dish, nestling the squash halves among them.
  3. Drizzle over the remaining oil, add 30ml water, then roast for 45 mins or until the squash is starting to caramelise and the shallots are sticky and soft.
  4. Meanwhile, whisk the peanut butter, maple syrup and remaining lime juice with the remaining ginger and garlic and 2 tbsp warm water. Top the roasted squash with the pickled shallots, chilli and coriander leaves, then spoon over the dressing. Serve with rice, if you like, and the lime wedges

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