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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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10mins
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30mins
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Easy
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4
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Bites
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1
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low cal spray oil
1 butternut squash, peeled and seseeded
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillis, deseeded and chopped
850ml vegetable stock
4 tbsp crème fraiche, reduced fat
Preheat the oven to 200˚C and prepare a baking tray with low cal spray oil.
Cut the butternut squash into cubes, then put them in the prepared tin. Roast for 30 minutes, turning once.
In the meantime, heat a pan with low cal spray oil, and fry the onions, garlic and the chilli. Cover and leave to cook o a low heat for 10-15 mins.
Add the butternut squash into the pan, and add the stock and crème fraiche. Then, blitz with a stick blender until smooth.
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