Butternut Squash Meal

VV2Mhj8nBao32WDGsOgg0ZonPPRjF397gp1Wgnhnuxk deoF9F2YFRBSX-jWW650nlEd5B1wojiivogVFZBBDqo EKJWDRxko4Z4Ilp_3UvZpN2CmynB1P-wMzfPJQ53HEY hRWUoLPcjOFo1M5w9mxjiT3LF3Q053OrJEi91-x5lEw

Butternut Squash Soup

1/2 Butternut Squash peeled, halved, seeds scraped out and sliced into chunks
500g Sweet Potatoes, peeled and cut into chunks

  1. Place the chopped butternut squash and sweet potato into a saucepan. Bring to the boil and then leave to simmer for 10-12 mins until soft.
  2. Drain the butternut squash and sweet potato and then you can either use a food processor or I used a hand blender. Blend to a purée and then serve.

Oven-Roasted Butternut Squash and Beetroot Salad

I used the rest of Butternut Squash left from the Soup (as above), peeled, deseeded and cut into chunks
3 tbsp Olive Oil
600g/1lb 8oz fresh Beetroot, washed, peeled, trimmed and cut into chunks
I picked some fresh Lettuce from my garden tub, washed.

  1. Preheat the Oven to 180C/350F/Gas 4. Arrange the pieces of squash on a baking tray and drizzle over half of the olive oil. Repeat with the beetroot quarters on another tray. Roast the vegetables in the hot oven for 40-50 minutes until cooked through.
  2. Once soft and cooked through serve with the salad, and as per my picture above with the butternut squash soup.

Oven-Roasted Butterneut Squash and Beetroot Salad recipe was taken from the Gluten-Free, Wheat-Free & Dairy-Free Recipes book by Grace Cheetham

It was a very healthy and satisfying meal and very simple to make, and with the different consistencies it made it very interesting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s