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Thai Griddled Butternut Squash with Chillies by Saiphin Moore

Thai Griddled Butternut Squash with Chillies by Saiphin Moore

Serves pea 2-3 Clock icon 25 minutes
Saiphin says, "In Thailand, when I was growing up, pumpkin was always in season. There wasn’t a market in the country where you couldn’t get the pumpkin of your choice – small or large, green or orange. Once we had selected our prime pumpkin, we would grill it over a smouldering fire – not too close to the heat, though, as it needs to be a bit al dente. In this recipe, I suggest you cook it in a griddle pan, but you can also cook the squash on a barbecue."

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Here's how you do it

  1. Peel and cut the squash into 1cm-thick slices. Heat a griddle pan over a medium-high heat. Carefully place the squash or pumpkin slices in the hot pan and cook for 8–10 minutes, turning halfway through. Transfer to a serving dish.

  2. To make the dressing, put the sugar and soy sauce into a mixing bowl and stir until the sugar has completely dissolved. Stir in the chilli flakes. Add the chopped coriander and red onion to the bowl and mix well with the dressing to combine.

  3. To serve, top the griddled squash or pumpkin with the coriander and onion mixture. Sprinkle over the toasted sesame seeds and serve immediately.

Recipe adapted from Rosa's Thai Cafe: The Vegetarian Cookbook by Saiphin Moore

Ingredients

  • 300g butternut squash or pumpkin
  • 1 tbsp palm sugar or brown sugar
  • 2 tbsps light soy sauce
  • 1 teaspoon dried chilli flakes
  • 30g fresh coriander leaves, chopped
  • 50g red onion, finely sliced
  • 2 tbsps white and/or black sesame seeds, lightly toasted

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free