Chilli Roasted Squash With Thai-Style Pesto Salad
Recipe: https://recipestripper.com/recipes/9ea854f0-b016-425d-88f7-663f5c35261c
Original source: https://gousto.wiki/recipes/chilli-roasted-squash-with-thai-style-pesto-salad/
Recipe image: https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fchilli-roasted-squash-with-thai-style-pesto-salad.jpg&fit=cover

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.
Yield: 2 servings
Total time: PT35M

Ingredients
- 130g Bulgur Wheat
- 2 x 160g Butternut Squash Cubes
- 185g Chickpeas
- 10g Coriander And Mint
- 0.5 x 1tsp Dried Chilli Flakes
- 15g Ginger Paste
- Lime
- 15ml Rice Vinegar
- 2 x 25g Roasted Peanuts
- 50g Rocket
- Shallot
- 15ml Soy Sauce
- 2 x 5g Thai Basil
- 20ml Toasted Sesame Oil

Instructions
1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6Boil a kettleDrain and rinse your chickpeas
2. 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
3. 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
4. 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
5. 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!
6. 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
7. 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
8. Serve the chilli roasted squash over the bulgur salad and drizzle the Thai-style pesto all overGarnish with the chopped roasted peanutsEnjoy!