Oven Baked Malaysian-Style Butternut & Pepper Satay Noodles

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of vegetable oil over a high heat

Peel and chop your brown onion[s] into thin wedges

Once hot, add the onion wedges to the dish and cook for 2-3 min or until starting to brown

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Trim, then slice your spring onion[s] finely

Add your chopped pepper and butternut squash cubes to the dish and give everything a good mix up

Add your curry powder, peanut butter and ginger paste with 300ml [390ml] [510ml] boiled water

Give everything a good mix up, bring to boil then put in the oven and cook, covered, for 25-30 min or until the squash is tender and the sauce has thickened

Meanwhile, add your udon noodles to a large bowl, cover them with boiled water and set aside to soak without stirring for 4-5 min, then gently separate with a fork, drain and set aside for later

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the squash is tender and the sauce thickened, remove the dish from the oven and add your soaked udon noodles, sambal, ketjap manis and cultured coconut with a pinch of salt

Stir it all together and leave to stand, covered, for 5 min for the flavours to develop – this is your oven baked Malaysian-style butternut & pepper satay noodles