Orange, lime and roast squash are a fantastic flavour combo. The heavy sweetness of the squash welcomes the fresh orange and sharp lime.
*Coriander is a shared ingredient. Use one third for this dish.
Pad Thai noodle salad, roast butternut squash, udon noodle, lime, orange, crushed peanuts, coriander and chili
Cook time: 35 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Butternut squash
Couple
1 smallFamily
1 large/2 smallUdon noodle
Couple
HalfFamily
AllOrange
Couple
1Family
2Spring onion
Couple
AllFamily
AllCrushed peanut
Couple
1 bagFamily
1 bagPad Thai dressing
Couple
1 pottleFamily
1 pottleChili
Couple
1Family
2Lime
Couple
1Family
2Coriander*
Couple
ThirdFamily
ThirdInstructions
1
Preheat oven to 210.
Trim the top and the bottom off the squash. Cut the fat end off the squash. Peel both pieces, cut the fat end in half and scoop out the seeds. Cut into wedges drizzle with oil and sprinkle with salt roast for 20 – 25 minutes until golden, better over than under cooked.
2
Cook the noodles in a hot pan with oil for about 2 minutes, until warmed through. Remove from pan and set aside.
Peel the orange and separate pieces. Slice each piece into thirds.
Thinly slice the chili.
Thinly slice the spring onions.
Wash and dry the coriander, finely chop.
Cut the cheeks off the lime.
3
Once the pumpkin is cooked place noodles, pumpkin, orange, coriander, chili, spring onions and peanuts in a bowl. Squeeze over the lime juice and add the dressing, give it a gentle toss, taste and add more salt as needed.
Serve immediately.
