James and I connected on Twitter when he decided to do a recipe challenge; to make a meal with only 5 ingredients. Out of many suggestions he then decided to use my idea of using butternut squash, an onion, potato, courgette & a bell pepper for his recipe. So why not share James’ creation with my readers; this recipe was absolutely yummy & such great comfort food.
James is a vegan who has recently set up his own website to share vegan recipes & tips on how to create healthy hearty meals! His site is www.thehungerjames.co.uk ; go check out some of his amazing recipes over there.
1 Veg Stock Cube
1 Butternut Squash
1/2 tsp cinnamon
A handful of fresh rosemary (invest in a plant!)
1 Pre-heat oven to 180°C. Slice the butternut squash lengthways, rub with plenty of olive oil and place face down in a roasting tray – roast for 50 minutes.
2 Roughly slice the courgette, onion and peppers – fry the onion on a very low heat for 10 minutes, before adding the peppers and courgette and the spices.
3 Peel the potatoes and slice thinly. Bring a pan of salted water to the boil and add the potato slices. Simmer for 10 minutes.
4 Meanwhile add 400ml of veg stock to the veg, and simmer on a low heat until reduced by half, and take off the heat. Scoop out the butternut squash and add to the veg, stir well.
5 Spoon the squash and veg mixture into the squash skins, place on a baking tray, and top with the sliced potatoes, with the fresh rosemary torn on top. Bake for 25-30 minutes.