Cook time: 35 minutes
couple or family
Orange, lime and roast squash are a fantastic flavour combo. The heavy sweetness of the squash welcomes the fresh orange and sharp lime.
*Coriander and spring onions are shared ingredients. Use one third coriander and half spring onions for this recipe.
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.
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.
Wash and dry the coriander, finely chop.
Cut the cheeks off the lime.
Once the pumpkin is cooked place noodles, pumpkin, orange, coriander, chili, 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.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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