Massaman skewers
This recipe makes me truly happy: the sticky delish of the squash sugars, the charry skin, crunchy peanuts, thick saucy satay and, of course, chilli, lime and rice.
MAKES 6 SKEWERS | PREP 10 MINS | COOK 20 MINS EASY | V
1 tsp mild curry powder
2 tsp garlic powder
½ tsp crushed makrut lime leaves
2 tbsp extra-virgin olive oil
750g butternut squash, cut into large chunks (leave the skin on, if you prefer)
1 red onion, cut into six wedges
370g steamed white rice
2 tbsp toasted salted peanuts, crushed, plus extra for garnishing
1 lime, cut into six wedges
SATAY
215g crunchy peanut butter
1 tbsp white miso paste
1 tsp tamarind paste
1 tbsp runny honey
¼ tsp garlic powder
1 tbsp soy sauce
chilli oil
TO SERVE
fresh herbs(such as thai basil or coriander)
dried chilli flakes
Heat the oven to 240C/220C fan/gas 8 and line a baking tray with baking
