Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is something that I’ve loved my whole life.
Quick and delicious butternut squash stir-fry with garlic, ginger, and mustard seeds makes a pretty and easy side dish. Butternut squash is the queen bee of winter squash. Why does everyone love it so? Color and taste, to be sure, but its rind is also easier to cut through and peel than many squashes.
To get started with this recipe, we have to prepare a few components. You can have butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Get 1 pack butternut squash zoodles
- Prepare 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
- Take 100 g cherry tomatoes
- Take 100 g tenderstem broccoli
- Make ready 50 g feta cheese (I used the reduced fat one)
- Take 1 handful almond flakes (optional)
- Make ready 1 garlic clove
- Prepare Oregano
- Get Dried chilli (optional)
- Get Salt
- Make ready Pepper
This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. What makes this butternut squash soup different from others is that the soup uses a lot of Asian To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein. Add the butternut squash, walnuts, cherries and avocado into the bowl with the kale and set aside. Gently toss everything together and enjoy.
Steps to make Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Preheat the over at 220C. Place the broccoli on a over tray on a sheet of baking paper. Rub with a splash of olive oil, add salt and peper to taste and roast in the oven for 10 min or until brown and crispy.
- Warm up a wok or large pan with a dash of olive oil, over medium heat. Add the garlic and let it fry until it starts to turn brown - then remove. Cut the tomatoes in half, sprinkle with oregano and chilli and let cook for 3-5 mins. - In the meantime, pierce the zoodles bag and steam in the microwave for 2min 30sec.
- Add the sauce to the pan and stir well. Let it warm up for about 1 min, then add the zoodles and the broccoli. Mix well for 1-2 min, then place on a plate(s). - - Add cubes of feta on top and sprinkle with almond flakes. Serve straight away!
Add the butternut squash, walnuts, cherries and avocado into the bowl with the kale and set aside. Gently toss everything together and enjoy. NOTE: If you are not trying to keep this salad vegan, a little bit of feta cheese or goat cheese over the top makes for a rather lovely addition. Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week So satisfying and flavorful, your heart would want more on a cold Fall day. It's creamy, spicy and If you want vegan butternut squash curry skip the fish sauce.
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