Hot & sour butternut squash

This recipe
  • Serves: 2
  • Ready in: 1 hour 30 minutes
Shopping list
  • Medium butternut squash, 1
  • Thai basil, Small bunch
  • Spring onions, 8
  • Ginger, 1 thumb-sized piece
  • Garlic, 2 cloves
  • Birdseye chilli, 2
  • Rice wine vinegar, 2 tbsp
  • Vegetable oil, 2 tbsp
  • Sriracha, 1 tbsp
  • Water, 100 ml
  • Cornflour, 2 tsp
  1. Peel the squash, discard of the seeds and chop into bitesize chunks. Pop the cubes of squash into a steamer and partly cook for 10 minutes over a medium heat. Transfer to a bowl when done and set aside.
  2. Prep the veg: begin by grating the ginger and garlic. Slice the chillis lengthways and get rid of the seeds if you're not feeling brave. Finely slice the spring onions (save a small amount of the green tops for garnishing at the end).
  3. Heat the oil in a wok over a high heat. Fry the ginger, garlic and chilli for a minute, moving the ingredients about constantly. Add the squash and coat in the fragrant oils until crisp, again moving it about the wok regularly.
  4. Add in the sriracha, vinegar and water, reduce the heat to low and simmer. In a small bowl, mix 2 tsp of cornflour with 2 tsp of water until fully combined. Pour the mixture into the wok to thicken and cook it out for 5 minutes.
  5. Take it off the heat. Tear in the Thai basil, have a taste and season. Garnish with the remaining spring onion tops before taking the table.