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.


  1. Peel and dice the squash, boil for 20 minutes until tender then drain.
  2. Mash the squash, or for a really smooth puree, blend in a food processor. Spoon the puree into a mixing bowl.
  3. In a dry frying pan, lightly toast the spices for 2 or 3 minutes until fragrant. Tip the spices into the mixing bowl.
  4. Add the salt, beaten egg and coconut cream to the mixing bowl and beat the puree until all of the ingredients are well combined.
  5. Pour the puree into a lightly oiled baking dish.
  6. Bake for 30-40 minutes until the edges are bubbling and the surface feels firm to the touch.
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