Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 cm cubes.
Heat the sesame oil in a wok (or a large pan, if you don't have a wok)
Put the squash in the wok and cover. Cook for 5 minutes.
Peel the onion and slice it finely. Add it to the wok and cook for 2 minutes, stirring regularly
Break the cauliflower into small florets and add to the wok. Cook for 3 minutes, stirring regularly.
Slice the runner beans into 1 cm chunks and add to the wok. Cook for 2 minutes, covered.
When all the vegetables are almost cooked, mix together the sauce: the sweet chilli sauce, the peanut butter and the egg (optional). Note: this sauce is thick - add a little water, if you find it hard to mix.
Add to the wok and stir well for 2 minutes, to make sure the egg is cooked.
Serve immediately. It's great on its own or you can serve it with noodles or rice.
Time From Cupboard-To-Table
20 minutes
Notes & Variations
Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.
Use whichever vegetables you have in stock.
Note: the egg is lightly cooked, so make sure it's fresh. Bear in mind all the usual advice about not eating lightly cooked egg if you're ill or pregnant...
Veg Box Recipes Newsletter
Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.
And it's free!
Really good! spicy, but sweet, and great to use up all the veggies from the garden!
10/10
easy to cook and can be made with the kids. Its really easy to vary which is really helpful too!
10/10
Really delicious! I made it for me and my boyfriend and we have become addicted!!!
Rate It!
Have you tried this recipe? Tell us what you think of it.
Find more recipes
Butternut Squash Recipes
Baked Butternut Squash
This recipe works equally well with butternut squash or pumpkin. It can go in the oven while you're cooking the rest of your meal and the roasting causes the sugars to caramelise, giving the squash an even sweeter flavour.
Aoki Sweetcorn & Chilli Butternut Squash
I discovered this delicious recipe when I was living with a Japanese family in Argentina! It seems to be a mix of both cultures. It works well with squashes or pumpkin and is delicious served with the red cabbage salad. You can use pumpkin instead of squash, if you prefer.
Butternut Squash / Pumpkin Puree
This butternut squash recipe (also great with pumpkin) is incredibly simple and makes a great weaning food for little ones. Or you can serve it as a side vegetable for older eaters!
Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Butternut Squash & Almond Cake
Yes, you read it right! We do mean cake. Squashes are sweet and creamy in texture when cooked, meaning they work beautifully to puddings. Works well with any squash or pumpkin.
Creamy, Roasted Butternut Squash
I invented this recipe by accident whilst roasting a butternut squash for lunch a couple of weeks ago. I had half a tub of cream left in the fridge and wondered what would happen... The result is delicious. Great with any squash or pumpkin.
Pumpkin Pie
This classic North American dessert was sent in by Gramma Julie. Over the years, she's developed short cuts that make this pumpkin pie as easy as possible.
Pumpkin Or Butternut Squash Soup
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.
Squash And Coconut Soup
Squashes keep well throughout the winter and, although the recipe suggests butternut, any orange-fleshed squash will do. The coconut is deliciously sweet with the squash.
Broccoli & Kale Stir Fry
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
Runner Bean Stir Fry
A deliciously quick and easy recipe for runner beans. The ginger and soy in the sauce go well with the sesame seeds and the kidney beans add a wonderful colour and extra protein.
Stir Fried Brussel Sprouts
This recipe is quick, easy and delicious. It might even tempt committed sprout haters back into the dining room.
Winter Stir Fry
Stir fries are a real fast food, yet they’re healthy. The trick is to prepare all the ingredients before you start cooking. The sauce with this stir fry is delicious, but feel free to miss out the egg if it doesn’t suit your diet.
Sprouting Broccoli Stir Fry
This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty.
Carrot And Watercress Stir Fry
Watercress is farmed most of the year nowadays, but it’s true season is spring.
It’s packed with nutrients and is usually served raw in salads. But in this recipe, it’s lightly cooked in a stir fry and served with noodles. Delicious.
Swiss Chard and Sesame Stir Fry
This lovely Swiss Chard recipe turned my hubby from dreading chard in our veg box to loving it! Easy to make, very colourful (if you use rainbow chard) and good for you, too, with a wonderful sweetness and a savoury crunch. Also works well with spinach.
Pak Choi And Tofu Stir Fry
This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. And it's really good for you, too!
