Such a simple, no fuss, delicious, nourishing meal. Full of fibre, vitamin A and good fats!
This has been one of my go to meals for a while now. I’ve used a nice contrasting combo of sweet honey (or maple if vegan) and smokey paprika to give flavour to the butternut squash but it gets even better when you taste it with the creamy cashew butter 😍
I personally wanted a different kind of flavour with this dish which is why I chose the paprika but feel free to go with cinnamon if you prefer, I’ve tried it both ways and they’re just heaven!
Recipe (serves 1)
-260g butternut squash
-1 Tbspn honey/maple
-1 tspn smoked paprika (or cinnamon if you don’t like paprika)
-1 generous Tbspn cashew butter (approx 40g)
-Hot water (if needed) & a drizzle of oil
1-Preheat your oven to 180C
2-Peel and chop the squash into cubes then place into a bowl
3-Add in the smoked paprika, sweetener and a drizzle of oil then stir together until evenly coated
4-Place the squash onto a lined baking tray and bake for around 30mins or until tender, then remove from the oven
5-**In a small cup add in the cashew butter and about 1 tablespoon hot water from the kettle to thin it out then stir together and drizzle over your squash and stir it through to get it evenly coated
**If your cashew butter is very runny then you can leave out the hot water, mine was quite thick at the time so I needed it to help thin it out in order to easily spread it over the squash