Butternut squash, sesame and coconut noodles

Butternut squash, sesame and coconut noodles

Butternut squash, sesame and coconut noodles

Sat, Sep 19, 2020, 05:55

  • Serves: 4
  • Cooking Time: 40 mins
  • Course: Side Dish
  • Cuisine: Asian


  • 1 butternut squash, peeled, deseeded and diced into 2cm chunks.
  • 3 tbsp toasted sesame oil
  • Salt and pepper
  • 3 tbsp sesame seeds
  • 1 bunch of spring onions, trimmed and finely chopped
  • 1 packet (300g) dried medium egg noodles
  • Fresh coriander
  • For the sauce:
  • 1 x 400 ml can of coconut milk
  • 1 heaped tbsp crunchy peanut butter
  • 2cm knob of ginger, peeled and diced
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • ½ a red chilli, deseeded and diced
  • Zest and juice of one lime
  • A pinch of salt


1 Set your oven to 185 degrees.

2 Put the butternut squash and sesame oil into a roasting tray. Season, mix and cook for 20 minutes, turning once or twice, until soft and golden.

3 Add the sesame seeds and spring onions, then return to the oven for another five minutes while you make the sauce.

4 Put all the sauce ingredients into a pot, whisk and bring to a gentle simmer for five minutes to let everything get to know each other. Remove from the heat.

5 Cook the noodles as per packet instructions. Drain them, return to the pot then add the sauce and coat the noodles with it.

6 Divide the noodles between four warmed bowls then scatter the butternut squash mixture evenly on top. Finish with the coriander sprigs and serve.