butternutsquash-0450It’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-0473These 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-0467Wikipedia 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-0477Now 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

Ingredients

  • 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

Instructions

  • 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.

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13 Comments

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  1. 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.

  2. 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!

  3. 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!