Name: Spiced squash pasta with lime pickle
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Asian
Ingredients: 2 tbsp vegetable oil; 100g red curry paste; 2 tbsp palm sugar or soft brown sugar; 1 butternut squash peeled, deseeded and diced into 3-4cm chunks; 3 lemongrass crushed; 2 x 400g cans coconut milk; 2-3 big spoonfuls hot Indian lime pickle (if your pickle is very hot, use a little less of it); 500g bag fettuccine; small bunch coriander chopped

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Spiced squash pasta with lime pickle

Spiced squash pasta with lime pickle

John Torode

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Serves 8

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 2.6 out of 5.3 ratingsRate

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Asian prawn & pineapple salad

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
100g red curry paste
2 tbsp palm sugar

or soft brown sugar
1 butternut squash

peeled, deseeded and diced into 3-4cm chunks
3 lemongrass

crushed
2 x 400g cans coconut milk
2-3 big spoonfuls hot Indian lime

pickle (if your pickle is very hot, use a little less of it)
500g bag fettuccine
small bunch coriander

chopped

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Nutrition: per serving

kcal490
fat24g
saturates15g
carbs62g
sugars14g
fibre3g
protein11g
salt0.86g

low

Method

step 1

Heat the oil in a wok or your largest wide-based pan. Add the curry paste and fry for 2 mins. Add the palm sugar and cook for 4 mins until sticky and fragrant. This makes the sauce richer and sweeter. Add the squash and lemongrass (by keeping the sticks whole, you can take them out easily at the end). Stir well and cook for 2-3 mins, then pour in the coconut milk with the lime pickle. Bring to the boil and simmer for 20-30 mins over a medium heat until the squash is tender but not mushy.
step 2

When the squash is nearly ready, cook the pasta, then drain well. Pour half the sauce into a big bowl, then add the pasta. Mix well with tongs, then add the remaining sauce before scattering with coriander leaves to finish.

Recipe from Good Food magazine, September 2010

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A star rating of 2.6 out of 5.3 ratings

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