Vegetables are glorious (apart from parsnips which are rotten carrots touched by evil) and I really work to ensure that not only do I eat a variety but I also eat lots of them.
One of my favourite is butternut squash – quiet similar to pumpkin with a sweet nutty flavour. Apparently is packed full of vitamin c, a and e as well as manganese, magnesium and potassium.
We use lots of it in South Africa
Butternut Soup
Take one butternut, peel it, remove the seeds and chop into chunks. Then boil it in vegetable stock (about a litre but really just enough to cover it) with a peeled chopped medium potato until both are soft. Blitz until smooth and season to taste with pepper and salt.
Before I serve, I quite often add a sprinkling of rocket (for that peppery taste) or grind fresh chili on top. So lovely and tasty!
Roast Butternut
Take one butternut, peel it, remove the seeds and chop into chunks. Brush with oil (flavoured oils like chili and garlic work well) and roast on a medium heat until soft and the edges are just a bit charred.
Serve either as a hot vegetable with a meal or wait until it cools, sprinkle with Feta and pine nuts. This also makes a magic filling for cannelloni or a savoury pie.
Experiment and see what you can do!
L x
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