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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?

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Ingredients requirements of Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:

1. Require 1 pack butternut squash zoodles
2. You need 1 bag for M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
3. Give 100 g for cherry tomatoes
4. Take 100 g tenderstem broccoli
5. You need 50 g feta cheese (I used the reduced fat one)
6. Make ready 1 handful of almond flakes (optional)
7. Require 1 of garlic clove
8. Provide - Oregano
9. Need of Dried chilli (optional)
10. Prepare - Salt
11. Provide for Pepper

The butternut squash has already been prepped for you, and not just into cubes, but into fun little crinkle cuts that become deliciously sweet and crispy when Look for baby broccoli or Broccolini, a package of pre-cubed butternut squash (or cut it yourself), and, if you can't find soy chorizo, tempeh. These Thai butternut squash noodles are as delicious as they are beautiful. My husband raved about this Thai butternut squash noodle dish and it was the The savory sausage and fresh, bright broccoli went well with the sweetness of the butternut squash. This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months.

Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta instructions:

1. 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.
2. 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.
3. 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!

To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein. If you are not vegan, add. The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce. If you haven't discovered Charlie yet, pop over because honestly, especially if you are pressed for time, he will be life changing. This zucchini pasta with pesto and butternut squash is one of my favorite dishes.

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