Roasted butternut squash

Butternut squash is so delicious when it’s roasted with a little coconut oil, or olive oil. All squashes are wonderful “colon-friendly” foods, cleansing, nourishing and very easy to digest. Butternut is a good source of vitamin C and B vitamins, and rich in calcium and magnesium too. Serve this dish with a simple rocket salad, topped with a few shavings of Parmesan cheese… it is so filling you really don’t need much more!

Serves 2
1 butternut squash
2-3 tsp virgin coconut oil, or olive oil
1 tsp of sea salt
1 tsp of ground black pepper
1 tsp of coriander seeds or cumin seeds – ground

For the salad:
4-5 large handfuls of fresh rocket, or a mix of watercress and rocket
Balsamic vinegar
10g Parmesan cheese

Preheat the oven to 190°C/375°F/ or Gas Mark 5. Cut off the stalk end of the squash, and then very carefully cut the squash in half – you may want to stand it upright on a tea cloth to stop it slipping. Lay skin down on a roasting tray, and rub the flesh with a little olive oil. Combine a teaspoon of sea salt, pepper and ground cumin or coriander seeds. Sprinkle over the squash halves. Roast the squash for half an hour or until soft and golden. Serve on a plate with the rocket, balsamic and parmesan salad. If you want to serve a piece of poached fish with it, I suggest a simple white fish such as cod, pollack, bass or halibut.

Nutrient breakdown per serving
328 Kcals
9g fat
11g protein
56g CHO
471mg calcium
11g fibre

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