How To Make Roast Squash with Chilli & Peanut Noodles
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon salt
- 8 ounces rice noodles
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 1/4 cup peanuts, chopped
- Fresh cilantro, for garnish
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl, toss the butternut squash with olive oil, chili powder, and salt. Spread it out on a baking sheet and roast for 25-30 minutes until golden and tender.
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Meanwhile, cook the rice noodles according to package instructions.
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In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and Sriracha sauce.
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Drain the noodles and toss with the peanut sauce.
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Serve the roasted squash over the peanut noodles. Garnish with chopped peanuts and fresh cilantro.
Nutrition
- Calories : 348kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 729mg
- Total Carbohydrates : 51g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 8g
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