Butternut squash is incredibly versatile and easy to prepare. It's also a great source of carotenoids, vitamin C and fibre. Its natural sweetness lends itself to both savoury and sweet dishes. Here I've chosen one of each, because what more do you need on a Sunday in Winter than a warming soup and chocolate!
Butternut Squash Puree
Start with one butternut squash and cut it in half lengthways.
Rub the cut side of the squash with a little oil - cold pressed avocado oil, extra virgin olive oil or coconut.
Sprinkle with a little sea salt and place cut side down on a baking sheet covered with baking parchment.
Bake in a preheated oven for about 30 minutes, or until the flesh is quite soft.
Once cooked remove from the oven and allow to cool.
Spoon the flesh into a bowl and mash until smooth.
It's now ready for use in your favourite recipes or you can freeze it for another time.
Spicy Butternut Squash Soup
2 cups butternut squash puree
250ml coconut milk
200ml vegetable stock
1/4 tsp chilli powder
1 thumb sized piece of ginger, grated
2 teaspoons soy sauce
You can also use 1-2 tsps of red Thai curry paste for extra flavour.
Place all of the ingredients in a blender, and blend until smooth, reheat as required.
1 cup butternut squash puree
1 cup nut butter ( I used cashew nut butter)
25g ground almonds
25g cocoa powder
100g 75% dark chocolate chopped.
Mix all of the ingredients together thoroughly and place in a lined 20cm x 20cm tin.
Bake in a preheated oven at 160c for 20 minutes.
Allow to cool before cutting into squares and store in an airtight container in the fridge for up to 1 week.
May also be frozen.