Feeling for something sweet, creamy, yet healthy and lightly filling?… Then feast your eyes on this!
This creamy squash and sweet potato dish hits the spot in all areas whilst remaining healthy and suitable for everyone, vegans and all.
Ingredients:
- 1 butternut squash, chopped with skin on
- 1 onion chopped
- 2 cloves of crushed garlic
- 1 knob of ginger, finely chopped
- 1 tbsp harissa
- 1 tin coconut milk
- Seasoning to taste
- 250ml water
- 1 tbsp olive oil plus extra for roasting
- Seasoning to taste
- Optional spring onions, yogurt, and chili flakes for garnish
How to make:
- Preheat the oven to 190C
- Roast the butternut squash in olive oil for 40 minutes until soft (I leave the skin on for extra fiber)
- To a pan add the olive oil followed by the chopped onion
- Fry for 5 minutes until soft and then add in the garlic, ginger, and harissa
- Fry for a minute until fragrant then toss in the roasted squash, coconut milk, and water
- Simmer for 10 minutes then blend together
- Serve with a swirl of yogurt, spring onions, and chili flakes
*Total prep time: 55 mins
*Serves: 6-8
*Suitable for: vegans, vegetarians
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