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Ginger and peanut baked butternut squash recipe

Ginger and peanut baked butternut squash

Created by The Tesco Recipes 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
  • Serves 4
  • Takes 1 hr
  • 241 calories / serving

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)

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Each serving contains

Energy
1005kJ 241.0kcal
12%
Fat
11g
medium16%
Saturates
2g
low8%
Salt
0.3g
low5%
Sugars
18g
medium20%

of the Reference intake

Carbohydrate 28.0gProtein 5.8gFibre 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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