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.