The Big Glut Recipe - September

Roasted butternut squash with chilli, spinach & peanuts 

The recipe from House and Garden uses Gochujang paste from Korea which you can get in Waitrose and Asian food stores or order online. It’s an essential chilli hit for the dish.

• 2tbsp gochujang
• 2tbsp vegetable oil
• 1tbsp fish sauce (replace with soy sauce if veggie/vegan)
• 2 butternut squash, about 2kg, peeled, halved and seeded
• 300g baby spinach leaves
• Juice of 1 lime
• 50g roasted, salted peanuts, chopped

To serve:

• Lime wedges (optional)

Method

1. Heat the oven to 200˚C/fan oven 180˚C/mark 6. In a large bowl, mix together the gochujang, oil and fish sauce. Cut the squash into 2cm cubes. Tip into the bowl and toss to coat the pieces in the spice paste.
2. Divide the squash evenly between 2 roasting tins. If you cram it all together, the squash will steam and become soggy. 
3. Roast in the oven for 20-25 minutes, then turn the squash and roast for a further 20-25 minutes, until soft and browned around the edges.
4. Divide the spinach leaves between the roasting tins and roast for 5 minutes. Tip the contents of the roasting tins into a large serving bowl and pour over the lime juice. Scatter over the peanuts just before serving, preferably with a dry Riesling or Sauvignon Blanc.

Recipe courtesy of House and Garden