This Vietnamese Bites leans on herb and peanut to do the heavy lifting. We bake the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the herb and peanut elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice paper and the rest of the herb and peanut flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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