Peanut Squash Noodles

This was a favourite during lockdown in the Spring and has remained so since! It might look a little complex but there are actually very few elements which all take absolutely no time to make. The final dish feels ridiculously nourishing and wholesome and it makes the perfect lunch or dinner when you feel like you need a boost!

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Serves 2-3

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1/2 butternut squash, wash and dry the seeds

2 garlic cloves, finely chopped

1 lemongrass, finely chopped

2 tbsp soy sauce

1/2 tsp chilli flakes 

2 tbsp sunflower or coconut oil

1 lime, juice and zest 

For the sauce:

2 tbsp peanut butter

1 tbsp grated ginger

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp honey

1 lime, juice only


To serve: wholemeal noodles, cucumber, a little extra soy + fresh coriander 

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Preheat the oven to 200 C and line a baking tray with parchment. Slice the butternut into 1-cm slices (keep the skin on) and scatter over the seeds, garlic, lemongrass, lime zest and chilli flakes and then pour over the soy, lime and oil. Toss everything together and then cook for 30-35 minutes until tender and golden around the edges.

To make the sauce: blitz together all the ingredients and set to one side. If serving with noodles then soak for 5 minutes and then drain well and cut a cucumber into ribbons and sprinkle over 1 tsp soy sauce.

To serve: toss the sauce through your noodles, top with the roasted butternut, its crispy seeds, the cucumber and some fresh coriander if you have any.