Roast squash with chilli & peanut noodles - Good Food Middle East

Ingredients

• 400g butternut squash (about ½ medium squash), peeled, deseeded and cut into 1 cm cubes
• 1 red chilli, sliced
• drizzle of vegetable or sunflower oil
• 1 tsp grated ginger
• pinch of white pepper
• 1 tbsp vegetable or sunflower oil
• 1 spring onion, finely chopped
• 1 red chilli, finely sliced
• 1 garlic clove, crushed
• 5 kaffir lime leaves, very finely sliced
• 4 tbsp peanut butter
• 1 tbsp soy sauce
• 2 tsp maple syrup or brown sugar
• 2 tsp tamarind paste
• 200g dried egg noodles
• coriander leaves and lime wedges, to serve (optional)