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Photo of Hasselback squash with satay salad by WW

Hasselback squash with satay salad

4
PersonalPoints™ per serving
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 tablespoons

Chilli flakes

1 teaspoons, level

Sesame Seeds

1 teaspoons

Smooth Peanut Butter

1 tablespoons, heaped

Soy Sauce

1 tablespoons

Lime Juice, Fresh

60 ml

Sweetened Almond Drink

150 ml

Cabbage

200 g, red cabbage, finely shredded

Red pepper(s)

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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