Spicy Butternut Squash Pad Thai

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle

Add the butternut squash cubes to a bowl with the red curry paste and a drizzle of vegetable oil and mix it up, then add to a tray

Put the tray in the oven for 15-20 min or until cooked with a slight bite

Whilst the butternut squash is cooking, add the Thai rice noodles to a bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles reserving a cup of starchy noodle water

Drizzle with a little vegetable oil (this prevents the noodles from sticking together!) and set aside

Meanwhile, deseed the red pepper[s] and cut into thin strips

Peel and finely slice (don't chop!) the garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced red peppers and sliced garlic with a pinch of salt and cook for 5-6 min or until softened

Cut the Tenderstem broccoli in half

Once the peppers have softened, add the halved Tenderstem broccoli with a splash of boiled water and cook for a 4-5 min or until the broccoli is cooked with a slight bite

Add the soy sauce to a bowl with the Sriracha hot chilli sauce (can't handle the heat? Go easy!), tamarind paste and the juice of the lime[s]

Add 1 tbsp [2 tbsp] sugar and 1 tbsp [2 tbsp] water and stir it all together – this is your pad Thai sauce

Crush the peanuts in their bag with a rolling pin

Slice the red chilli[es] finely

Tip: De-seed the chillies if you can't handle the heat

Once the butternut squash cubes are done, add them to the pan and reduce the heat to low

Add the pad Thai sauce and stir through the drained noodles – this is your butternut squash pad Thai

Tip: Add a splash of the reserved noodle water if it's looking a little dry