Roast squash with lemongrass, peanut and lime – Recipes – Anna Jones
The voice of modern vegetarian cooking
Ingredients
- 2 butternut squash
- 5 tbsp olive or coconut oil
- 2 tbsp coriander seeds
- 3 sticks lemongrass, finely chopped
- 3 red chillies, roughly chopped
- 4 limes
- sea salt
- A thumb of ginger, peeled
- 250ml thick Greek or coconut yoghurt
- 150g roasted unsalted peanuts
- A large bunch of coriander, leaves picked
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