Thai Butternut Squash Salad

Ingredients

1 tablespoon olive oil

1 butternut squash cut into wedges, leaving skin and seeds intact

2 teaspoons vegetable oil

1 small red chilli, finely chopped

1 clove garlic

2 tablespoon palm sugar or brown sugar

2 limes

3 tablespoons fish sauce

3 medium French shallots peeled and finely sliced

2 large red chillies, seeds removed and finely sliced

1 green papaya, peeled, sliced and finely shredded or 2 medium sized cucumbers roughly cut

½ small bunch mint leaves

½ small bunch cilantro/coriander leaves

¼ cup crisp fried onions

Methodology

Brush the butternut squash with a little vegetable oil and place into the CRUX air fryer basket, set temperature to 375F and timer to 20 minutes and push start.

 

In a mortar and pestle, add the chopped chilli, garlic and palm sugar. Crush to a paste. 


Add the limejuice and fish sauce. Taste it, If the flavours are a little unbalanced, add a little more chilli or palm sugar to your liking. Alternatively, you can finely chop the garlic, chilli and palm sugar, mix together with the lime juice and fish sauce till palm sugar has dissolved.


After the pumpkin has cooked and had a few minutes to rest, flake it apart with your fingers, place into a large mixing bowl, along with remaining ingredients and dressing. Mix lightly and serve.