Chilli pepper pumpkin with Asian veg
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Chilli pepper pumpkin with Asian veg

By Lucy Netherton

This five-spice roasted squash dish is healthy and simple – the perfect midweek supper

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 248
  • fat 5g
  • saturates 1g
  • carbs 42g
  • sugars 30g
  • fibre 7g
  • protein 9g
  • salt 1.9g

Ingredients

  • 1 small pumpkin or ½ butternut squash, cut into chunks (seeds removed), no need to peel
  • 2 tsp sunflower or vegetable oil
  • 1 tsp each mild chilli powder and five spice powder
  • 175g thin-stemmed broccoli
  • 175g bok choi, quartered
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 lime, ½ juice, ½ cut into wedges
  • few coriander leaves

Method

  1. Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.

  2. About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.

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