Hasselback squash with satay salad
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut Squash
2 whole, small, halved and seeds removed
Olive Oil
1 tablespoon(s)
Chilli flakes
1 teaspoon(s), level
Sesame Seeds
1 teaspoon(s)
Smooth Peanut Butter
1 tablespoon(s), heaped
Soy Sauce
1 tablespoon(s)
Lime Juice, Fresh
60 ml
Sweetened almond drink
150 ml
Cabbage
200 g, red cabbage, finely shredded
Red pepper
1 medium, deseeded and finely shredded
Mange-tout
125 g, finely sliced
Coriander, fresh
14 g, stalks finely chopped, leaves roughly chopped
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Score the cut sides of the squash with a Hasselback Cutter or knife and put in a large roasting tin, skin-side down. Brush the flesh with the oil and scatter over the chilli flakes. Bake for 30-40 minutes, until tender, scattering over the sesame seeds for the last 10 minutes of roasting time.
2
Meanwhile, in a jug, whisk together the peanut butter, soy sauce, lime juice and almond milk until smooth. Reserve 4 tbsp of the sauce, and pour the rest into a salad bowl. Add the cabbage, pepper, mangetout and coriander and toss to coat in the dressing.
3
Drizzle the reserved dressing over the roasted squash and serve with the salad.
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