Photo of Hasselback squash with satay salad by WW

Hasselback squash with satay salad

Points® value
Total Time
1 hr
20 min
40 min


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


200 g, red cabbage, finely shredded

Red pepper

1 medium, deseeded and finely shredded


125 g, finely sliced

Coriander, fresh

14 g, stalks finely chopped, leaves roughly chopped


  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.