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Use the squash of your choice.
Course Main Course

Ingredients
  

  • 1 butternut squash
  • 1 onion
  • Handful of runner beans
  • Cauliflower florets
  • 200 g chick peas or kidney beans or butter beans
  • 2 Tbsp sesame oil or veg oil
  • 2 Tbsp sweet chilli sauce
  • 1 Tbsp peanut butter optional

Instructions
 

  • Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 cm cubes.
  • Heat the sesame oil in a wok (or a large pan, if you don't have a wok). Put the squash in the wok and cover. Cook for 5 minutes.
  • Peel the onion and slice it finely. Add it to the wok and cook for 2 minutes, stirring regularly.
  • Break the cauliflower into small florets and add to the wok. Cook for 3 mins, stirring regularly.
  • Slice the runner beans into 1 cm chunks and add to the wok. Cook for 2 minutes, covered.
  • When all the vegetables are almost cooked, mix together the sauce: the sweet chilli sauce, and the peanut butter. If the sauce is thick, add a little water, if you find it hard to mix. Add to the wok and stir well.
Tried this recipe?Let us know how it was!