Seasonal Squash Stir Fry

Explore a different way to use your butternut squash with this easy stir fry recipe. It uses classic autumnal flavours to create a hearty and healthy meal.

Ingredients and Method


  • 2 Medium Egg Noddle Nests
  • 2 cups Butternut Squash or Pumpkin, cubed
  • 3 tbsp Olive Oil
  • 1 Orange Pepper
  • 1/2 Courgette, thinly sliced
  • 6 Mushrooms, sliced
  • 1 tsp Chilli Flakes
  • 2-3 Garlic Cloves, diced
  • 1/2 Lemon, juiced
  • Handful of Walnuts
  • Salt and Pepper, to taste


  1. Set oven to 225°C / 435°F. Coat cubed squash in 1 tbsp of olive oil and season with salt and pepper. Bake in the oven for about 20 minutes or until it turns soft and slightly caramelised.
  2. Heat remaining olive oil in a pan and fry off garlic on a low-medium heat.
  3. Add noodles to a pan of boiling water until just softened and then drain.
  4. Add the chilli flakes, courgette, mushrooms and pepper to the pan and continue to fry for a further 2 minutes.
  5. Then, combine the baked squash, noodles and a squeeze of lemon juice in the pan.
  6. Finally, serve with chopped walnuts and additional seasoning (optional).

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