- Cooking time: 120 minutes
- Portion: 1 persons
- 20g of butter
- One medium potato (Maris Piper are best, but any will do)
- One butternut squash with seeds removed
- 300ml of vegetable broth
- 40ml of single cream (optional)
And that is how change happens, one gesture, one person, one moment at a time.
– Libba Bray
- calories 140kcal
- proteins 20g
- fats 1.7g
- carbohydrates 2.5g
. Place the halved and deseeded butternut squash in a suitably sized roasting tin.
Place the butter around the squash.
- Bake in a preheated oven (gas mark 3 or 160 C) for about 1 hour
- Cook the potatoes and vegetable broth in a saucepan until the potatoes are soft (about 20 minutes.)
- Once the butternut squash is cooked and softened scoop out the flesh
(make sure it isn’t too hot).
- Allow cooling to room temperature.
- Add both the potatoes and the scooped-out squash to the smoothie maker. Blend for about 30 seconds or until smooth. Add more broth or hot water if required.
- Pour the contents into a saucepan and add the single cream.
- Season with salt and pepper if required.
- Reheat on a low heat and serve.
- Butternut squash is both low in fat and high in dietary fibre, so not only does it make you feel fuller for longer, but it is also the right choice for your heart. Butternut squash is high in vitamin B6, essential for both your immune system and nervous system. It also contains high levels of potassium which is vital for Healthy bones.