Peanut Squash

Every Saturday we are going to start giving you a free recipe – exciting news!

As the weather is getting colder and the nights are getting darker, we wanted to give you a seasonal salad to pimp up your Sunday lunch.

For the Squash:

· 2 small squashes of your choice cut into thin wedges (we like butternut, bon bon and red kabocha squashes!)

· Good pinch of salt

· 2 tbsp olive, avocado or coconut oil

For the Dressing:

· Thumb of ginger

· Thumb of turmeric

· 4 tbsp sesame oil

· 3 tsp coconut aminos (or tamari)

· 2 tsp mirin

· 3 tbsp peanut butter

· Pinch of sea salt

· 1 chilli deseeded and roughly chopped

· 2 tbsp filtered water

· 1 tsp honey (or agave syrup)

· Juice and zest of 1 lime

To Garnish:

· Handful of fresh coriander

· Pinch of chilli flakes

· Pinch of black sesame seeds

Preheat your oven to 180֯C.

Place your prepared squash into a baking tray and drizzle over your choice of oil. Add the salt and toss the squash with your hands to ensure it is all thoroughly coated.

Pop in the oven for 30-40 minutes or until cooked through.

While the squash is roasting, add all the dressing ingredients to a blender and whizz until smooth. Give it a taste before serving to check if you’d like to add more salt or sweetness!

Once the squash is cooked and still hot, remove from the oven and pour over the dressing. Top with your coriander, chilli flakes and sesame seeds.

Get ready to impress when you serve!