Butternut Squash Curried Noodles With Tenderstem Broccoli & Superseed Chilli Rayu Drizzle

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan. Take out a baking tray and a saucepan.

STEP 2

Halve the butternut squash and remove the seeds using a spoon. Cut each half into wedges about 2 cm thick. Place them on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until the edges start to caramelise.

You may receive a particularly large butternut squash depending on the season. Around 200 g of squash flesh per person works well for this recipe, so you can save the rest for another meal. Leftover roasted butternut squash will keep in an airtight container in the refrigerator for 3 to 5 days.

STEP 3

Meanwhile, fill a saucepan with boiling water from the kettle and bring it back to the boil. Cook the tenderstem broccoli until vibrant green and al dente, about 3 to 4 minutes, then remove using a slotted spoon.

Add the flat rice noodles to the same water and cook for 5 minutes, or until al dente. Drain and rinse well under cold running water, then leave in a colander to drain. Quickly rinse the saucepan ready for the next step.

STEP 4

Place the saucepan back over medium heat and add the curried coconut broth along with 120 ml of water (double the amount for four portions). Gently heat until piping hot.

STEP 5

Pick the coriander leaves and halve the lime, ready for garnish.

STEP 6

To serve, divide the flat rice noodles between serving bowls and pour over the curried coconut broth. Top with the roasted butternut squash wedges and tenderstem broccoli, then drizzle over the superseed chilli crunch. Finish with a scattering of coriander leaves and a squeeze of fresh lime. Enjoy!