- 1 butternut squash
- 2 garlic cloves
- A thumb of ginger
- 2 limes, plus extra for serving
- 1 tbsp vegetable curry powder
- 2 tbsp peanut butter
- 2 tbsp tamari
- 100ml coconut milk
- A handful of coriander leaves, to garnish
- Steamed rice and stir-fried greens, to serve
Prep: 15 mins | Cook: 40 mins
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Trim the butternut squash and peel it, then slice it in half and scoop out the seeds. Slice the squash into bite-sized chunks. Scatter the squash into a large roasting tin and toss with 1 tbsp oil and a pinch of salt and pepper. Slide the squash into the oven and roast for 30 mins, turning halfway, till just tender but not too soft.
2. Meanwhile, peel and finely grate the garlic and ginger into a bowl. Grate in the lime zest and squeeze in the juice from both. Add 1 tbsp vegetable curry powder, 2 tbsp peanut butter, 2 tbsp tamari and 100ml coconut milk. Mix well to make a smooth, thick sauce. This is your satay sauce.
3. When the squash has cooked, scoop it out into a large bowl. Allow to cool slightly then add half of the satay sauce to the squash. Gently turn till coated. At this point, you can use the squash immediately or marinate it overnight. If you're ready to cook the squash, thread it onto skewers.
4. Warm a large griddle pan over a high heat, or light a barbecue. When the pan or barbecue are hot, add the skewers. Cook for 6-8 mins, turning every minute or so, till the squash is browned and lightly charred on the outside.
5. Serve the skewers with more satay sauce on the side, along with fresh coriander leaves, lime wedges, steamed rice and stir-fried greens.