Pic of Romanesco, squash and peppers with satay dipping sauce

Romanesco, squash and peppers with satay dipping sauce

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Sauces, conserves & preserves

Romanesco, squash and peppers with satay dipping sauce

Starter Serves 8 55 min
Satay sauce is very easy to make and super versatile. It goes with anything from chicken or pork kebabs to spring rolls or, as here, a range of roasted, blanched and raw veg. Either pour over the veg as a dressing, or serve in a bowl and use your fingers to dip.



  • 1 small butternut squash, peeled and cut into 3-4cm dice
  • oil for roasting, e.g. vegetable
  • 2 red peppers, deseeded and chopped
  • 1 Romanesco, cut into even sized florets

for the satay dipping sauce

  • 175g crunchy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp light brown sugar or honey
  • juice of 1-2 limes, to taste
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh ginger, finely chopped
  • 2 hot red chillies, deseeded and finely chopped
  • about 80ml coconut milk


Prep time: 15 min
Cooking time: 40 min


  • Step 1

    Preheat oven to 190°C/Gas 5.
  • Step 2

    Put the squash in a roasting dish and toss in just enough oil to coat. It will take 35-40 minutes to cook; turn half way through so it cooks evenly. Add the peppers for the last 15 minutes.
  • Step 3

    Blanch the Romanesco uncovered in boiling water until tender.

For the satay

  • Step 1

    Mix all the ingredients together in a bowl and add enough coconut milk to thin it to a thick dipping consistency. You can add a little water to thin further if needed. Add more soy, lime juice or a pinch of sugar to taste.

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