Ingredients:
- 1 large butternut squash
- 2 red onions
- 2 vegetable stock cubes
- salt and pepper
- olive oil
- cayenne pepper
Steps:
- Chop the butternut squash (no need to peel) and peeled red onion and place in a baking tray.
- Coat in olive oil and sprinkle with salt and black pepper.
- Roast in the oven on Gas mark 7 for about 1hour or until a knife goes through squash easily.
- Make up a jug of vegetable stock (1.5 pints approx).
- Blend the squash (skin and everything), onion and vegetable stock together.
- Add cayenne pepper to taste.
Thanks for this - just making it now!
ReplyDeleteLooks really simple - even a bloke can attempt it!
Think ive made way too much so wondered if I could freeze it for another day?
Lee
http://www.djleekee.co.uk
Hope you enjoy it. It's no problem freezing it. It keeps fine. We never have any leftovers to freeze because I gobble it all down too quickly.
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