Kwoklyn's Easy Midweek Recipe
February 18, 2021 | Holly Mansfield
Oven roasted honey curried butternut squash with Yellow Chicken noodle pot and toasted almonds. This winter warming curry pot will be a taste sensation, and super easy to prepare in the oven. Serves 2.
This recipe uses two pots of Kabuto Noodles Yellow Chicken.
2 pots of Kabuto Noodles Yellow Chicken
For the squash:
1 butternut squash
1 tbsp honey
2 tsp garam masala
1 tbsp oil
A handful of flaked almonds
1 tbsp mango chutney (optional)
Pre heat an oven to 180C / 350f / Gas Mark 4. Peel the butternut squash, slice in half lengthways, remove seeds and slice into 1cm thick strips (widthways)
Combine the oil and honey, then drizzle into a large baking tray and add the squash. Sprinkle over the garam masala and shake the tin to cover the squash. Roast in the oven for 25 - 30 mins.
When the squash is almost ready, prepare your Kabuto pots as per the instructions. Toast your almonds in a dry frying pan, or under a hot grill until golden.
Once the squash is cooked, serve your Kabuto pots into two bowls, layer over the butternut squash and finish by sprinkling on the flaked almonds. Delicious served with a spoon of mango chutney!