Butternut Boats

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Ingredients

 

2 butternut squash

 

For the sauce:

1 tbsp olive oil

1 onion, diced

1 clove garlic, crushed

knob fresh ginger, diced

half a red pepper, diced

half a yellow pepper, diced

150g button mushrooms, sliced

1 tsp dried coriander

pinch paprika

400ml tin of coconut milk

1 tbsp ground almonds

 

Method

 

Cut the squash in half, sprinkle with olive oil and a pinch of dried herbs, and

cook in a hot oven for 45 to 60 mins, until soft in middle and browning around

the edges.

 

To make the sauce, gently fry the onion, garlic, ginger and peppers in the olive

oil for a couple of mins until starting to soften. Add the mushrooms, turn the

heat up and cook until starting to brown. Add the rest of the ingredients, stir

well, season to taste and reduce the heat so that it bubbles gently for 20 to 30

mins, stirring occasionally.

 

To serve, pile the mushroom sauce in the butternut 'boats'.

 

This is lovely served with new potatoes roasted with olive oil and herbs, and

steamed broccoli dressed with a squeeze of fresh lemon.