Roasted Squash, Chili & Peanut Noodles: A Vibrant Fall Feast

Roast Squash, Chili and Peanut Noodles

Introduction:

Indulge in the vibrant flavors of autumn with our tantalizing recipe for Roast Squash, Chili and Peanut Noodles. This hearty and nourishing dish combines the sweet goodness of roasted squash, the fiery kick of chili, and the nutty crunch of peanuts, creating a symphony of textures and tastes.

Ingredients:

For the Noodles:

* 1 pound spaghetti noodles
* 2 tablespoons olive oil
* 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
* 1 red bell pepper, chopped
* 1 yellow onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon chili powder
* 1/4 cup chopped fresh cilantro

For the Peanut Sauce:

* 1/2 cup peanut butter
* 1/4 cup soy sauce
* 2 tablespoons rice vinegar
* 2 tablespoons honey
* 1 tablespoon sesame oil
* 1/4 cup water

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, bell pepper, and onion with olive oil, cumin, coriander, and chili powder. Roast for 30-35 minutes, or until tender and slightly caramelized.

2. While the vegetables are roasting, cook spaghetti according to package directions. Drain and set aside.

3. To make the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and water until smooth and creamy.

4. In a large skillet or wok, heat the remaining olive oil over medium heat. Add garlic and cook for 1 minute, until fragrant.

5. Add the roasted vegetables and cooked spaghetti to the skillet. Stir in the peanut sauce. Bring to a simmer and cook for 5-7 minutes, or until the noodles are heated through and the flavors have blended.

6. Garnish with chopped cilantro and serve immediately.

Tips:

* For a vegan version, use almond or cashew butter instead of peanut butter.
* Add a squeeze of lime juice for a refreshing citrus flavor.
* Top with your favorite crunchy toppings, such as roasted peanuts, sesame seeds, or sliced almonds.
* Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Our Roast Squash, Chili and Peanut Noodles is a culinary masterpiece that celebrates the flavors of the season. The combination of roasted vegetables, spicy chili, and rich peanut sauce creates a dish that is both satisfying and unforgettable. Whether you're looking for a comforting dinner or a flavorful lunch, this recipe is sure to impress and delight.