Butternut Squash – my versatile favourite

I love butternut squash. It’s good for you, it’s tasty and most of all… versatile.  I love looking into what you can make with just the one ingredient and butternut squash seems to go with lots of different (surprising) ingredients.

They work so well as a healthy alternative to chips.  I always liked sweet potato chips but butternut squash work so well AND are considerably lower in carbohydrates.

I have a new firm favourite recipe to use up my leftover butternut squash though in the form of a butternut squash, spinach and feta filo pie.  Its as easy as frying off an onion and garlic.  Add to a pie dish with cubed up butternut squash and roast in the oven at about 200 degrees until the butternut squash is softened (this should take about 20 – 30 minutes).  To your pie dish add your wilted and cubed feta.  Cover the top of the ingredients with the filo pastry, scrunching it up to create an interesting top for your pie.  Bake in the oven until the pie contents are bubbling and your pastry is golden brown.  Simple. I can honestly say that every ingredient in this pie works together like magic!

What about steaming butternut squash, roasting cherry tomatoes and frying off some chorizo?  Then adding to spaghetti.  These simple ingredients create an amazing flavour combination.

I also tried a amazing salad with cooked quinoa, butternut squash and broccoli. Add some feta and balsamic  vinegar. Wow.

It goes to prove you can take something simple and make something extraordinary.



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