Butternut Squash Pad Thai

Ingredients

• Butternut squash 1 small (approx. 600g)
• Rice noodles (Pad Thai style) 250g
• Firm or extra-firm tofu 200g block
• Vegetable oil 2 tbsp
• Garlic 2 cloves, minced
• Fresh ginger 1 inch piece, grated
• Spring onions 2, sliced, green and white parts separated
• Bean sprouts 100g
• Fresh coriander small bunch, roughly chopped
• For the Pad Thai Sauce:
• Tamarind paste 2 tbsp
• Tamari or soy sauce 3 tbsp
• Lime juice 2 tbsp
• Brown sugar 1 tbsp
• Chilli flakes (or sriracha) 1/2 tsp, or to taste
• For Garnish:
• Roasted peanuts 50g, roughly chopped
• Lime wedges for serving

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Peel the butternut squash, deseed it, and cut into 2cm cubes. Toss with 1 tbsp of vegetable oil and spread onto a baking tray. Roast for 25-30 minutes, or until tender and lightly caramelised. Mash half of the squash lightly with a fork and keep the other half as cubes.
2. While the squash roasts, prepare the tofu. Press it firmly to remove excess water, then cut into 2cm cubes. Heat the remaining 1 tbsp of vegetable oil in a large frying pan or wok over a medium-high heat. Add the tofu and fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Set aside.
3. Cook the rice noodles according to packet instructions until al dente. Drain well and set aside. In a small bowl, whisk together the tamarind paste, tamari (or soy sauce), lime juice, brown sugar, and chilli flakes to make the Pad Thai sauce.
4. Add the minced garlic, grated ginger, and the white parts of the spring onions to the same frying pan or wok (add a little more oil if needed) over a medium heat. Stir-fry for about 30 seconds until fragrant.
5. Add the cooked noodles, mashed and cubed butternut squash, and the fried tofu to the pan. Pour over the prepared Pad Thai sauce. Toss everything together gently to coat.
6. Add most of the bean sprouts, the green parts of the spring onions, and most of the fresh coriander. Stir-fry for another 1-2 minutes until the bean sprouts are just beginning to soften but still have a slight crunch.
7. Serve immediately, garnished with the chopped roasted peanuts, remaining fresh coriander, green spring onion tops, and lime wedges on the side.