{"id":"9ea854f0-b016-425d-88f7-663f5c35261c","url":"https://recipestripper.com/recipes/9ea854f0-b016-425d-88f7-663f5c35261c","source_url":"https://gousto.wiki/recipes/chilli-roasted-squash-with-thai-style-pesto-salad/","title":"Chilli Roasted Squash With Thai-Style Pesto Salad","description":"This Thai-style pesto is full of vibrant flavours, and boosted with heart-healthy peanuts, herbs and antioxidant-rich ginger. To serve, spoon it over roast squash and freekeh.","servings":2,"servings_text":"2 servings","total_time":"PT35M","image_url":"https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fchilli-roasted-squash-with-thai-style-pesto-salad.jpg&fit=cover","ingredients":[{"text":"130g Bulgur Wheat","item":"Bulgur Wheat","quantity":130,"unit":"g"},{"text":"2 x 160g Butternut Squash Cubes","item":"x 160g Butternut Squash Cubes","quantity":2},{"text":"185g Chickpeas","item":"Chickpeas","quantity":185,"unit":"g"},{"text":"10g Coriander And Mint","item":"Coriander And Mint","quantity":10,"unit":"g"},{"text":"0.5 x 1tsp Dried Chilli Flakes","item":"x 1tsp Dried Chilli Flakes","quantity":0.5},{"text":"15g Ginger Paste","item":"Ginger Paste","quantity":15,"unit":"g"},{"text":"Lime","item":"Lime"},{"text":"15ml Rice Vinegar","item":"Rice Vinegar","quantity":15,"unit":"ml"},{"text":"2 x 25g Roasted Peanuts","item":"x 25g Roasted Peanuts","quantity":2},{"text":"50g Rocket","item":"Rocket","quantity":50,"unit":"g"},{"text":"Shallot","item":"Shallot"},{"text":"15ml Soy Sauce","item":"Soy Sauce","quantity":15,"unit":"ml"},{"text":"2 x 5g Thai Basil","item":"x 5g Thai Basil","quantity":2},{"text":"20ml Toasted Sesame Oil","item":"Toasted Sesame Oil","quantity":20,"unit":"ml"}],"instructions":[{"number":1,"text":"Preheat the oven to 200°C/ 180°C (fan)/ gas 6Boil a kettleDrain and rinse your chickpeas"},{"number":2,"text":"Add your butternut squash cubes and drained chickpeas to a baking tray (or two!)Drizzle with olive oil and season with a pinch of saltPut the tray[s] in the oven and cook for an initial 15-20 min or until the squash is starting to soften"},{"number":3,"text":"Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight biteOnce cooked, drain and return to the pot"},{"number":4,"text":"Meanwhile, chop your Thai basil roughly, including the stalksStrip your mint leaves from their stems, then chop them finely and discard the stemsChop your coriander finely, including the stems"},{"number":5,"text":"Add half your roasted peanuts to a pestle & mortar with your ginger paste, chopped Thai basil and half the chopped mint and chopped coriander (you'll use the rest later!)Add a generous pinch of salt and grind to a thick pasteAdd your toasted sesame oil, rice vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] water and mix it all together – this is your Thai-style pestoTip: Alternatively, use a food processor!"},{"number":6,"text":"Combine your chilli flakes (can't handle the heat? Go easy!) with the juice of your lime[s] and your soy sauce in a bowl – this is your chilli & lime marinadeOnce the squash has had 15-20 min, remove the tray[s] from the oven and drizzle the chilli & lime marinade all overReturn the tray[s] to the oven for 10-15 min further or until the squash is cooked through and the chickpeas are crisp – this is your chilli roasted squash"},{"number":7,"text":"While the squash is cooking, peel and finely slice your shallot[s]Wash your salad, then pat it dry with kitchen paperAdd the sliced shallot, salad, remaining chopped mint and remaining chopped coriander to the cooked bulgur and give it a good mix up – this is your bulgur saladRoughly chop the remaining roasted peanuts"},{"number":8,"text":"Serve the chilli roasted squash over the bulgur salad and drizzle the Thai-style pesto all overGarnish with the chopped roasted peanutsEnjoy!"}],"date_published":"2026-10-30T00:00:12.469081+00:00","date_modified":"2026-10-30T00:00:12.469081+00:00"}