Slices of roasted butternut, perfectly crisped at the edges, served with a Thai dressing and sprinkled with peanuts? This is what veggie dreams are made of.
1 medium butternut, peeled, halved and seeded
1 tbsp vegetable oil
Salt and pepper
1 garlic clove, peeled and crushed
2 tbsp butter
200 ml cream
3 tbsp crunchy peanut butter
2 tsp soy sauce
½ tsp chilli flakes
Sliced spring onions, to garnish
Chopped peanuts, to garnish
1. Preheat oven to 200°C and line a baking tray with foil.
2. Slice the butternut halves lengthways into eight wedges. Lay the wedges on the baking tray, drizzle with oil and season. Roast in the oven for about 25 minutes, until soft and golden. Remove and set aside.
3. In a small pot over medium-high heat, fry the garlic in the butter until fragrant. Add the cream, peanut butter, soy sauce and chilli flakes, and cook for two minutes. Pour the satay sauce into a small serving bowl.
4. Garnish the roast butternut with spring onions and peanuts, and serve with satay sauce.