00b0C/gas 6. Scatter the sliced butternut squash over 2 or 3 large
ith parchment paper. Toss your sliced butternut squash with a couple tablespoons of
Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.
Peel the squash and cut into large chunks.<
Heat the ghee in a large saucepan on medium-high heat. Cook the onion, stirring, until browned. Add the garlic, ginger, chili peppers and spices and cook, stirring, until fragrant.
Add the butternut squash and stock and bring to a boil. Reduce heat to low; simmer, covered, for about 15 mins or until the butternut squash is tender. Add the spinach and cilantro and stir, tossing, until the spinach has just wilted.
Just before serving, sprinkle the almonds over the curry.
rown.
2 Add the butternut squash, apple, broth and water. Bring
2 minutes.
Add the butternut squash puree and bacon and simmer
heet or roasting pan, add butternut squash and turn pieces to coat
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
inutes.
Add the water, butternut squash, basil, salt, and sugar and
ozzarella cheese.
Toss the butternut squash with 1 tbsp each of
an with parchment paper. Place butternut squash on pan. Drizzle with 2
o 425\u00b0F. Combine chicken, butternut squash, curry powder, ground coriander, garlic
Preheat oven to 350\u00b0F. Place butternut squash in a small greased baking dish. Season then bake for 25-30 mins, until tender.
Grease a cast iron pan then place over medium heat. Brush halloumi with olive oil and sear for 2 mins, turning once. Combine with squash, baby spinach and cashews. Whisk remaining olive oil and vinegar then drizzle over salad and serve.
ith baking paper.
Arrange butternut squash on tray. Drizzle with 1tbsp
ith parchment paper.
Arrange butternut squash slices on the baking sheets
pringform pan. Arrange half the butternut squash in the bottom of the
00b0F Keep one of the squash whole and cut the other
o 400\u00b0F Cut 1 squash in half lengthwise. Peel other
tbsp of the oil, butternut squash, zucchini and potatoes in a