Butternut squash made easy
These simple meals are great for lunch, dinner and meal prep. Butternut squash made easy! It has all you need to feel satisfied and healthy. Low in fat, complex carbs and protein.
Ingredients:
1kg butternut squash, chunkily diced
1½ tbsp olive oils
1 garlic clove, crushed
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x 400g cans Puy lentils in water
½ red onion sliced
100g bag spinach OR rocket/arugula mix
150g cherry tomatoes, halved
40g Feta cheese or vegan cheese.
1-2 tbsp toasted pumpkin seeds
How to:
+ Heat oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove and seasoning. Roast for 25-30 mins or until tender.
+ Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the Puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
+ Divide the lentils between four plates. Top with the squash, then crumble over yours chosen cheese and pumpkin seeds.
This fantastic easy to prepare dish is good for the whole family and it’s freezable!
Ingredients:
1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash chunks
2 large carrots cut into small dice
1 courgette, cut into small dice
2 x 400g cans chopped tomatoes
1 x 400g can chickpeas, drained
Cooked couscous or rice, to serve * depending on how many mouths you have to feed*
How to:
+ Heat the oil in a heavy-based pan, slow cooker also possible. Then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or slow cooker option, until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.
Hope you enjoy these two butternut heaven recipes! x
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