Brush the butternut squash with a little vegetable oil and place into the CRUX airfryer basket, set temperature to 375’F 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.