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.
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.
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.
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
- 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)
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, mix the peanut butter, coconut milk, soy sauce and fish sauce. Add some water to adjust the consistency, if needed.
- Toss butternut squash with honey in a large bowl. Arrange coated squash on a baking sheet.
- Roast in the oven until squash is tender and lightly browned, about 30 minutes.
- 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.
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!
XX
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!
All the best! And I can’t wait to have this for dinner soon, perhaps this weekend 🙂
A fabulous combination and mouthwatering dish. Great idea!
Cheers,
Rosa
You had me at peanut butter! I love recipes with only a handful of ingredients. This looks so delicious and healthy. Gorgeous photos too
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.
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!
I am currently loving the Thai flavoures at the moment. I went our for Thai tonight! Lovely recipe, Bec x
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!
I have absolutely NO IDEA WHAT I would do without butternut squash! NO CLUE!!! mmmmmmm!!
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!
YUM!! This looks amazing! I love love LOVE butternut squash!… and this sauce??? YUM! 🙂 Great recipe! Perf for this time of year!
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..