Tuesday 11 April 2017

butternut squash

vegan, GF, sugar free
👬 4 🕜40 min

Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites. 

butternut squash - seeded, and cut into slices
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste
100g sweet peas

for dip - use my recipe for miso hummus adding extra 50ml cold water and 50ml olive oil


1.Preheat the oven to 200 C 
2.Halve the butternut squash, remove all seeds, then cut the squash into slices or chunks with the skin left on.
3.Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash on a baking tray.
4.Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes.

For the steam sweet peas.
1.Cover the steamer or saucepan and steam the peas for about two minutes or until they turn bright green.

Serve hot on plate with miso dip hummus.

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