Vegan, Gluten Free
Butternut Squash Bowl
25 mins
Easy
1 Serving
Here we use a technique using the bulbous part of the butternut squash found at the bottom as a vessel to host other ingredients. Once cleared of its seeds, we roast it and either use on the spot, or chill for use on another day.
Brilliant Bases Used In This Recipe
About This Recipe
Here we use a technique using the bulbous part of the butternut squash found at the bottom of the fruit as a vessel to host other ingredients. Once cleared of its seeds, we roast it and either use on the spot, or chill for use on another day.
Butternut squash’s health-giving qualities are many. It is a great source of carotenes which in turn convert to vitamin A, also vitamin C, folate (or B9), B6 and B1 which all have antidepressant qualities. In addition to that, squash has also been shown to have properties that can fight cancer and heart disease.
Eating squash may also help protect against developing type 2 diabetes. A tip here when it comes to nutrient value – the deeper coloured the squash, the more concentrated the nutrition will be.
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Ingredients
Nutrition Per Serving
Calories
45
Fats
0.1G
Carbs
12G
Protein
1G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Remove the top half of the squash from where it starts to narrow
Use a sharp-edged spoon to remove the seeds
Place on a baking tray cavity side up and drizzle with olive oil
Place in the oven for 18-20 minutes until the flesh is soft
Use immediately filled with other ingredients, or store in the fridge for use on another day
