butternut squash

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butternut squash

butternut squash


butternut squash
butternut squash

Ingredients butternut squash
Number of persons
-
4
+

Butternut squash

Red onion

2 cloves of garlic

1 small piece of fresh ginger

flat-leaf parsley bouquet

1 small red chilli pepper, deseeded

1 tablespoon rice vinegar

1 lime

2 tablespoons soy sauce

400 ml coconut milk

tablespoon peanut butter "crunchy" (see two if you really like it)

Salt

Sesame oil or, failing that, cooking oil

250 g Thai noodles (rice noodles)



Preparation butternut squash
Total time: 1h45
Preparation: 1 h
Cooking time: 45 min
Dice the squash and chop the onion. Fry the vegetables in a little oil, add salt and leave to cook over a low heat. Watch and stir regularly. Don't hesitate to add a little water if the vegetables stick.
While they are cooking, take a wooden bowl and a pestle: place the keffir lime leaf, the two cloves of garlic, the chilli pepper, the piece of ginger, the parsley leaves (keep some for decoration), the lemon juice, the peanut butter, the vinegar and the soya.
And pound! And pound, pound, pound. For those in a hurry, I imagine that this step can be replaced by going to the blender.
The result is a paste that is not very tasty, but excellent. Once the squash is just cooked, add the sauce obtained. Mix and pour in the coconut milk. Simmer over a very low heat.
Finally, cook the rice noodles according to the instructions on the packet.
Serve hot, garnish with parsley leaves and possibly peanut chips.
Enjoy your meal!

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