INGREDIENTS Coconut oil, for greasing 70g rice flour 20g finely ground oats or oat flour 65g ground almonds 1 tsp baking powder 1 tsp bicarbonate of soda 150g (about half a) butternut
squash, peeled and coarsly grated Finely grated zest of 1 large orange Finely grated zest of 1/2 lemon 1 tbsp lemon juice 1 tbsp poppy seeds 2 eggs 85g golden caster or demerara sugar Candied orange slices (see left)
Meanwhile, peel the butternut
squash and remove the seeds.
2 Place the butternut
squash, red onions, ginger, garlic and olive oil in a large roasting tin.
Heat 1/2 tsp of olive oil in a frying pan and fry the strips of butternut
squash until crisp.
2 Put your butternut
squash in a roasting tray and drizzle with a tablespoon of the olive oil.
And their popularity is having a great environmental knock-on effect a number of these dishes and snacks allow growers and producers to utilise all of their crops, such as cauliflower, carrots, swedes, broccoli and butternut
, leading to less food waste.
Department of Agriculture's (USDA) stated butternut
squash nutrient levels, which represents a composite average based on separate USDA testing.
squash soup can be a spicy treat on a chilly day.
Cut a medium butternut
squash in half, scoop out the seeds and brush with a knob of melted butter.
Synopsis: Mila Jones has fled the big city seeking a safe haven on the serene shores of Butternut
Native to America in addition to black walnut are butternut
Squash Soup has a velvety texture with thai avouring.
INGREDIENTS 1 medium butternut
squash, peeled and chopped into 1-2cm chunks (chopped weight 650g) Leaves from 1 rosemary sprig 1tbsp olive oil, plus extra for drizzling 25g butter 1 1/2 large red onions, sliced 1tbsp caster sugar 4-5tbsp balsamic vinegar 1 x 375g sheet of ready-rolled puff pastry 2tbsp pine nuts 4-5tbsp mascarpone cheese 1 red chilli, finely sliced, or 1/2tsp dried chilli flakes (optional) 1 egg, beaten, for glazing Handful of rocket leaves, to garnish (optional) Salt and pepper METHOD PREHEAT the oven to 220degC/200degC fan/gas mark 7.
Breakfast: EGG WHITE OMELETTE 1 spray olive oil spray, 3 egg whites, 5 medium button mushroom, 20g baby spinach, 1 diced shallot, 1tbsp cream cheese, reduced fat, 1 slice granary bread, 1 cup black coffee, 1tbsp skimmed milk | TOTAL CALORIES: 191 Lunch: CHEESE AND AVOCADO TOASTY 2 slices of granary bread, 2tbsp avocado, 1 slice cheese, half fat, 80g mixed garden salad eg lettuce, tomato, cucumber, onion, carrot, 1tsp fat free dressing | TOTAL CALORIES: 296 Dinner: PROSCIUTTO AND VEGETABLE FLAT BREAD PIZZA 2 wheat flour tortilla wraps, 3tbsp tomato puree, 1 crushed garlic, 1/2tsp mixed herbs, 1/4 small sliced red onion, 60g grated butternut
squash, 60g chopped baby spinach, 40g proscuitto trimmed of fat and roughly chopped, 100g reduced fat ricotta cheese Instructions: 1.
5 g | carbs 15 g | protein 5 g | fiber 6 g Roasted Broccoli & Butternut
Salad 4 cups small broccoli florets 2 cups cubed butternut
squash 1 Tbs.