Here’s the recipe, enjoy!
- 1 butternut squash
- 1 onion
- 1 ginger root
- 2 small limes
- 1000ml of chicken or vegetable stock (I prefer chicken)
- Couple of dash’s of olive oil
Preheat the oven to 180c (fan).
Half the butternut squash and scoop out the seeds. Sprinkle with olive oil and season with salt and pepper. Pop in the oven for half an hour.
Whilst the squash is roasting, roughly chop the onion and add to a pan of olive oil. Cook until soft but not brown, this usually takes around 15 minutes.
Grate the ginger and add to the onions.
Toss in the oil for about 10 minutes before squeezing the limes in.
When the butternut squash is soft, you’ll be able to scoop it out of the skins and pop it into the pan with the onions, ginger and lime.
Continue to cook for another 10 minutes then add the stock.
Leave to reduce for 20 minutes then whiz it up and voila!
The perfect winter warmer :) serve with big slices of crusty white bread.
Merry almost Christmas!