Page title and description

Sauces, conserves & preserves
Romanesco, squash and peppers with satay dipping sauce
Ingredients
main
- 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
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
main
-
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.