Butternut Squash Peanut Satay Traybake

Recipe
Written By pollen + grace


Recipe:

BUTTERNUT SQUASH + BROCCOLI TRAYBAKE WITH BROWN RICE + PEANUT SATAY DRESSING

PLANT-BASED | GLUTEN FREE

Total time: 1hr
Serves: 2

INGREDIENTS

  • 1 butternut squash

  • 1 pack (6 stems) tenderstem broccoli

  • 5-6 spring onions

  • 1 tbsp extra virgin olive oil

  • 1 tsp Himalayan salt

  • 1 cup brown rice

  • 1 cucumber

  • 1/2 tsp chilli flakes

  • A handful of coriander (optional)

  • 1 tbsp nigella seeds

    For the dressing:

  • ½ cup peanut butter

  • 1 tbsp rice wine vinegar

  • 1 tbsp apple cider vinegar

  • 2 tbsp tamari

  • 2 cloves of garlic

  • 2 cm piece of ginger

  • 1 tbsp maple syrup

  • 1 tbsp sesame oil

METHOD

1. Preheat the oven to 200C. Chop the buternut squash into large chunks (if you struggle to do this, try roasting it whole for 10-15mins too soften it). Add to a lined baking tray and drizzle with salt and oil. Bake for 40 minutes.

2. Meanwhile, add the rice to a pan with 2 cups of boiling water and a pinch of salt. Bring to the boil then reduce the heat and cook until soft.

3. Add the whole broccoli spears and spring onions to the roast squash after 40 minutes and roast for a further 10-15 minutes.

4. Meanwhile, cut the cucumber into thin slivers.

5. Add all the dressing ingredients to a blender and blend until smooth (you can also do this without a blender if you grate the garlic and ginger)

6. Add the cucumber, chilli flakes, nigella seeds and coriander to the roast squash traybake. Serve with the rice and peanut satay dressing.

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