Silky Butternut Squash Bake
Butternut squash is a really versatile vegetable. When cooked it makes a beautiful velvety puree. In this clean-eating recipe, the puree is whipped with coconut cream and egg to make a smooth, delicately spiced vegetable bake.
Butternut squash is an excellent source of potassium (more so than a banana!), as such it is an excellent choice for people with high blood pressure, and migraine sufferers. The fibre content of squash also makes it an good choice for diabetics.
- Peel and dice the squash, boil for 20 minutes until tender then drain.
- Mash the squash, or for a really smooth puree, blend in a food processor. Spoon the puree into a mixing bowl.
- In a dry frying pan, lightly toast the spices for 2 or 3 minutes until fragrant. Tip the spices into the mixing bowl.
- Add the salt, beaten egg and coconut cream to the mixing bowl and beat the puree until all of the ingredients are well combined.
- Pour the puree into a lightly oiled baking dish.
- Bake for 30-40 minutes until the edges are bubbling and the surface feels firm to the touch.