1 small butternut squash coconut/olive oil
120g of quinoa
½ red cabbage
1 green pepper
For The Satay Dressing:
2cm piece of fresh ginger
80g of peanut butter (preferably smooth and sugar-free)
8 tsp of soy sauce
10g of picked fresh coriander leaves
2 tsp of honey (optional)
1 fresh red chilli (optional)
Zest and juice of 1–2 limes (optional)
Preheat the oven to 200°C and boil a full kettle. Peel the squash and cut into roughly 3cm chunks, discarding the seeds. Place on a baking tray with a splash of oil and a pinch of salt. Roast for 15–20 minutes until tender and golden. Halfway through cooking, give the tray a shake/stir to prevent the squash chunks from catching.
Meanwhile, put the quinoa in a pan and cover with boiled water. Cook for 8–10 minutes until al dente. Drain and rinse under cold water.
While the quinoa cooks, remove the outer leaves and core from the red cabbage, then thinly slice. Dice the pepper into small strips, discarding the core and seeds.
Mix the cabbage and pepper through the quinoa and season with a pinch of salt. Toss the squash with the satay dressing.
For the satay dressing, peel the ginger and drop into a blender. Add the peanut butter, soy sauce and coriander and blend until smooth. Run the machine while adding hot water in small amounts to achieve a creamy consistency.
For a sweeter sauce, add the honey. If you want a kick of heat, add the chilli. Add the lime for zing.
This can be kept in the fridge in an airtight container for 3–5 days. It also freezes well for 3 months in ice-cube trays. Thaw before using.