Butternut squash is so soft and naturally sweet when cooked, which makes this combination with mushrooms light and easy on the gut, whilst also looking amazingly appetising. Butternut squash is not only rich in an antioxidant called beta carotene, but with its fibres, it also helps keep our gut healthy.
Preparation time: about 10 minutes
Cooking Time: about 30 minutes
1 small butternut squash
splash of olive oil and knob of butter
100g baby button mushrooms, halved 2 slices bread for toasting
- Preheat the oven to 220ºC/Gas Mark 7.
- Cut the butternut squash in half, scrape out the seeds, splash with olive oil and wrap in tin foil.
- Pop in the oven for 30 minutes until soft and golden around the edges.
- Scrape out the flesh and squash with a fork to make a paste.
- After the squash has been baking for 20 minutes, heat a splash of olive oil in a frying pan with the butter.
- When sizzling, add the mushrooms and cook for 10 minutes until golden.
- Spread your toast with the squashed butternut and spoon the mushrooms on top.
Serve with a crunchy salad.
Use ground seed butter to fry the mushrooms for a nutritional kick.