Glazed Butternut Squash in Thai Peanut Butter Sauce

butternutsquash-0450 It’s a final countdown for me in London and I cannot hide I’m feeling a bit nervous about it. This is a kind of reboot. Can I see myself changing home, friends and city again in 4-5 years from now? I don’t think so. It ‘s time to grow roots somewhere. Here is why I have to make sure to end up in the right place with the right job. Pressure, Pressure.

butternutsquash-0473 These few days left in London allow me to make some little wishes come true. Like this bowl of craziness I put together a couple of days ago to experiment with ingredients and a popular veggie that, shame on me, I have never tried in my whole entire life. Have I ever seen a butternut squash in Italy? No, I don’t remember I have ever spotted this lovely type of winter squash in my home country, where I’ve just learnt it is known as “zucca gialla”, yellow pumpkin that is.

butternutsquash-0467 Wikipedia states that butternut squash “has a sweet, nutty taste similar to that of a pumpkin”. Since I’m not sure I like pumpkin (hey, I’m saying I’m not sure, there’s still hope for me), I felt a bit concerned while oven roasting the squash. I had a “plan B” recipe (pasta with chickpeas) in case of reluctant taste buds. With my great surprise, I had to put carbs aside this time because the dish won me over. Butternut Squash tastes better than pumpkin to me! I glazed it with honey and appreciated its delicate taste, not too sweet and not to pumpkin-ish. The nutty flavor and wholesomeness of the peanut butter sauce contrasted well with the subtle taste of the squash.

butternutsquash-0477 Now off to do some last errands (in my wardrobe to select clothes to give away) before I can relax and enjoy a dinner at my friend’s new home in Camden Town. Have a nice day, friends!

Butternut Squash in Thai Peanut Butter Sauce

Yield: Serves 2


  • 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 1 Tbsp honey (or maple syrup for vegan option)
  • 1/2 cup coconut milk
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 2 Tbsp peanut butter (unsweetened)
  • 1 handful of pepita seeds or your favorite nuts (optional)


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, mix the peanut butter, coconut milk, soy sauce and fish sauce. Add some water to adjust the consistency, if needed.
  3. Toss butternut squash with honey in a large bowl. Arrange coated squash on a baking sheet.
  4. Roast in the oven until squash is tender and lightly browned, about 30 minutes.
  5. Remove butternut squash from the oven. Portion the squash into 2 bowls containing the peanut butter sauce. Top each bowl with chopped nuts (optional), pepita seeds and and extra sauce.

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  • Reply dixya@food, pleasure, and health October 22, 2014 at 4:11 pm

    wishing you all the best my dear 🙂 i didnt eat butternut squash while growing up either but i love them mainly roasted or with soups..i love the idea of this sauce..

  • Reply Cailee October 22, 2014 at 8:46 pm

    YUM!! This looks amazing! I love love LOVE butternut squash!… and this sauce??? YUM! 🙂 Great recipe! Perf for this time of year!

  • Reply Nicole @ Foodie Loves Fitness October 24, 2014 at 4:05 am

    I love peanut sauces and haven’t had any in awhile! I went through this phase where I made Asian noodles with broccoli and a peanut sauce all the time — so good! Might need to bring it back.

    Best of luck to you in the next chapter of your life, wherever it may be!

  • Reply GiGi Eats October 24, 2014 at 4:57 am

    I have absolutely NO IDEA WHAT I would do without butternut squash! NO CLUE!!! mmmmmmm!!

  • Reply Sarah @ Making Thyme for Health October 24, 2014 at 5:29 am

    I sincerely hope that you end up somewhere that you love and desire to stay. I’ve moved so much and I know how little fun it is to have to keep starting over. Not to mention how much work it is.
    I’m excited to follow along as you open a new chapter. 🙂

    And I’m shocked that this was your first time trying butternut squash! This recipe looks like the perfect introduction. Honey glazed with peanut butter sauce….yep, I’m officially drooling!

  • Reply Bec October 24, 2014 at 1:23 pm

    I am currently loving the Thai flavoures at the moment. I went our for Thai tonight! Lovely recipe, Bec x

  • Reply Kristi @ Inspiration Kitchen October 25, 2014 at 12:29 am

    Daniela – you are on such an amazing journey! I wish you the best success and happiness where you land. And I have to tell you – I am loving this Thai Peanut Butter Sauce! Sending you good will and wishes!

  • Reply Tash October 26, 2014 at 9:15 am

    This looks amazing! I simply adore squash, I can’t imagine how good this would taste with pb-based sauce?! Pinning! Ah you’re leaving London?! I’ve only just found your blog 🙁 Funnily enough I live here too, and I go to UCL so tonnes of my friends live in Camden too 🙂 It’s a cool place.

  • Reply Nicole - Seeking Victory October 27, 2014 at 4:14 am

    You had me at peanut butter! I love recipes with only a handful of ingredients. This looks so delicious and healthy. Gorgeous photos too

  • Reply Rosa October 27, 2014 at 9:37 am

    A fabulous combination and mouthwatering dish. Great idea!



  • Reply Kiran @ October 29, 2014 at 10:40 pm

    All the best! And I can’t wait to have this for dinner soon, perhaps this weekend 🙂

  • Reply Daniela November 11, 2014 at 1:31 am

    Wow, Daniela, these are amazing news!
    Wish you all the best for this beautiful new challenge in your life!
    This is a must try out treat, makes e hungry already!

  • Reply Shashi @ runninsrilankan November 12, 2014 at 6:30 pm

    That sauce with coconut milk, peanut butter and honey sounds absolutely delicious!

    Cannot wait to see the friends you make and the adventures you have in you new city!

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