We have a plentiful supply of Butternut Squash in the house at the moment as it is currently Millies favourite baby puree. It is such a deliciously sweet veg that it makes the perfect introduction to the veggie world for a little one!
At this time of the year there are so many 'colds' and 'flus' hanging around in the air. More than ever you should try to stock up on some extra nutrients to help guard you against these seasonal bugs!! There are certainly many good reasons to incorporate Butternut Squashes into your diet. This Super Veg is packed with wonderful health benefits. They have a significant amount of potassium, Vit B6 and Folate. They are also low in fat, high in fibre and one portion provides you with half of the recommended daily dose of Vit C.
One of the best ways to cook a Butternut Squash is to roast it, then mash it, puree it for soup, add it to pasta or risotto or I would often just serve the roasted squash as is!!
This is a simple recipe which makes a nice change from the veg you may normally serve with a meal.
1/2 Butternut squash
6 cloves garlic
2 tbsp rapeseed oil/ olive oil
1 teasp corriander seeds, crushed
1/4 teasp chilli powder
1 teasp smoked paprika
freshly ground pepper
1. Chop the butternut squash into even sized cubes.
2. Combine the coriander seeds, chilli powder and smoked paprika with a pestle and mortar.
3. Place the squash in an oven proof dish and sprinkle over the spice mix.
4. Drizzle over the rapeseed oil/olive oil to evenly coat the squash. Mix well and sprinkle with a little sea salt and some freshly ground pepper.
5. Bake in a pre- heated oven at 180 c/ 350 f for 30- 40 mins until the squash is soft but still has a bit of a bite.