A well-balanced vegetarian dinner should include a good source of protein, such as beans, tofu, tempeh, or lentils, along with complex carbohydrates like whole grains or starchy vegetables like sweet potatoes. Butternut squash recipes Butternut squash soupīlend butternut squash with onion and garlic to make this warming veggie soup, finished with toasted seeds and a swirl of greek yogurt.As a vegetarian, it’s important to make sure you’re getting all the necessary nutrients, especially at night when your body is working to repair and rejuvenate itself. Check out one of our brilliant ideas below. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Squash can be cooked in loads of different ways. You can now cut the squash into the size chunks you need. Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole. You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.
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