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Take One Butternut Squash...

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.

Chocolate Brownies

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.

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