This. Was. Amazing.
I didn’t know what to do with my butternut squash and I had it a long time so some of it needed to be cut off and dumped. But I thought, I’ll steam what’s left of that and figure something out. I made this awhile ago so had it saved to post for a day when I wasn’t cooking at home.
Today myself and himself went to the Cake Cafe which is always lovely. I got their vegetarian beans with a poached egg, except I forgot to ask for brown bread! Raging. I’m not a big white bread fan, I just don’t really like it. I mean, I ate everything obviously because I was hungry but they make a lovely soda bread which I wish I had remembered to ask for. We skipped down the road then and got some Frozen Yogurt and sat in the sunshine. Dinner was just mushroom soup as I had planned on going to aerial hoop but I got too engrossed in my book so I’ll pop along to the gym tomorrow instead. I’m double jobbing again this weekend, trying to get all my money together before heading to London next Tuesday, then France on the Thursday. I’ll try get another blog post or two up before I go away.
I served this with a salad as it didn’t really need much else. Butternut Squash is so delicious and filling. I always have one in the fruit bowl, pretending to be a banana.
This recipe made enough for two to three people. Also I steam the butternut squash first so it’s nice and tender and doesn’t involve any actual mashing.
- 1 medium sized Butternut Squash
- 2-3 cloves Garlic, chopped finely
- 3 Tablespoons Soy Sauce or Tamari if you want gluten free.
- Coconut Oil to fry.
- Chop up the butternut squash into cubes and pop them into the steamer.
- Once cooked through, add a little coconut oil to a large frying pan.
- Set to a low to medium heat, then add the chopped garlic.
- Add the butternut squash and slowly stir it around the pan until it starts resembling mash.
- When the squash is nearly all mash, add the soy sauce and continue to stir for another few minutes.
- Serve sprinkled with seeds and salad or whatever you fancy.