Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Take 1 pack butternut squash zoodles
- Make ready 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
- Get 100 g cherry tomatoes
- Get 100 g tenderstem broccoli
- Get 50 g feta cheese (I used the reduced fat one)
- Get 1 handful almond flakes (optional)
- Make ready 1 garlic clove
- Make ready Oregano
- Prepare Dried chilli (optional)
- Prepare Salt
- Get Pepper
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.
Instructions 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!
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. Why should you make this Thai. A simple Thai butternut squash curry recipe for you to cook a great meal for family or friends. In a deep frying pan, heat the curry paste and coconut cream together over a low heat Pour in the milk, stir well, and bring to a simmer.
So that is going to wrap it up for this special food butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
