More ways with butternut squash
Butternut-squash and coconut soup
(below) Halve a butternut squash, drizzle it with olive oil, sprinkle with seasoning and roast with a chopped red onion in a moderate oven for 30 minutes. Scoop out the squash’s flesh and add, with the red onion, to a saucepan, with a chopped red chilli and enough of a 50:50 mix of chicken stock and coconut milk to cover. Bring to a simmer, add seasoning and a squeeze of lime, then serve with a swirl of coconut milk.
Warm roasted-butternut salad with
freekeh Cut a butternut squash into chunks, drizzle with olive oil and roast with 2 red onions that have been peeled and cut into wedges. Once cooked, scatter with a sachet of microwaved freekeh (a healthy grain), then combine in a bowl with two large handfuls of rocket, the juice of one lemon, a tablespoon of maple syrup and a tablespoon of wholegrain Dijon mustard. Season well and serve.
Roasted salmon and butternut with fennel seeds Gently toast a tablespoon of fennel seeds in a frying pan, then scatter them over chunks of butternut squash and salmon and roast in a moderate oven for 20 minutes. Serve immediately with crème fraîche mixed with lime juice.