Close

Shop

Coming soon!
Close

Forums

Coming soon!

Spicy Roasted Butternut Squash

Prep Time: 10 mins, Cooking Time: 30 mins, Serves 2/4

Enjoy this sweet, spicy squash – rich in progesterone boosting beta-carotene and packed with vitamins, minerals and antioxidants.

Ingredients:

  • 1 large butternut squash
  • 2 cloves garlic, sliced finely
  • 2 small red chillies or 1 tsp dried chilli flakes
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • sea salt
  • freshly ground black pepper
  • 2 tbs olive oil

Directions:

1. Slice the squash in half lengthwise, scoop out the seeds with a spoon and slice the halves into 1/4-inch thick half circles.

2. Place the sliced squash in a large bowl and add the olive oil, chopped chilli (or chilli flakes), turmeric, garlic, cumin seeds, salt & pepper. Toss the squash in the oil and spices making sure to coat each piece well.

3. Spread the squash on a baking tray and roast for 30 minutes until golden brown, soft and starting to caramelise.
This can be enjoyed as a side dish or simply served with a crumble of feta, a few spinach leaves and a dollop of cooling yoghurt as a main meal.

Or why not try using the roasted squash in one of these three delicious recipes…

Vegetarian / Vegan / Gluten Free / Dairy Free

Spicy Squash Soup

Fry an onion in 1 tbs coconut oil. To this pan add the cooked squash, 1 can coconut milk & 700ml vegetable stock. Simmer for 20 minutes. Add some extra chilli flakes and a pinch of kayenne if you like it hot! Transfer to a blender or food processor and blitz until smooth.

Enjoy this delicious, warming soup with a swirl of coconut cream & a sprinkle of chilli flakes.

Kale & Squash Winter Salad

Whisk together a dressing of 2 tbs olive oil, juice of 1 lemon, 1tbsp dijon mustard & 1tbs maple syrup. Use this to dress a large bunch of chopped kale & mix through the roasted squash & the seeds of one pomegranate. Finish by sprinkling with crumbled goats cheese & a handful of toasted almonds.

Moroccan Couscous with Spiced Roast Squash

Put 1 cup of couscous & a handful of raisins in a bowl. Pour over 350ml vegetable stock, cover the bowl with cling film & steam for 5 minutes. Fluff up the couscous & mix through the roasted squash, some sliced dried apricots, zest of 1/2 lemon, a handful of toasted pine nuts & finish with some chopped mint.

Written by Bud

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec pretium suscipit semper. Nullam vulputate est sit amet magna pharetra, et blandit erat porta. Fusce id massa id arcu convallis consequat id quis mi. Curabitur hendrerit libero vitae felis consectetur, eu maximus nisi rutrum. Donec mattis purus in bibendum scelerisque. Sed eu lobortis neque, quis elementum nisi. Proin tincidunt efficitur felis in eleifend. Quisque sodales mollis commodo.

More about Bud

COMMENTS

There are currently no comments

MORE FEATURES

The latest news, information, advice & stories...

My Story

My Story by Melanie Bearne: My experience of unexplained secondary infertility & the tools that helped me conquer it

READ MORE

News

Putting motherhood on ice: New research gives insight into why women are choosing to have their eggs frozen.

READ MORE

News

The Sun has something to say about IVF funding on the NHS… And we have a feeling you’re not going to like it.

READ MORE

Nutrition

Feed your fertility: Good nutrition is essential for fuelling your body’s optimum fertility – here are the facts.

READ MORE

Technology

There’s an app for that: London Sperm Bank Donors launches the first sperm bank app

READ MORE

Community

“Just remember to never give up hope” – husband’s moving pregnancy announcement after years of infertility goes viral

READ MORE

Sign up

News, advice, support & inspiration for those trying to conceive

Follow UsFollow UsFollow Us

Sign up

News, advice, support & inspiration for those trying to conceive

Follow UsFollow UsFollow Us