Ginger and peanut baked butternut squash recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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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Shop ingredientsEach serving contains
- Energy
- 1005kJ 241.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 18g
of the Reference intake
Carbohydrate 28.0gProtein 5.8gFibre 1.8g
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- 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.
- 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.
- 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.
- 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
- See more Vegan recipes
