Ingredients
1 butternut squash
2tbsp coconut oil
Pinch sea salt
1 tbsp fresh rosemary
1 white onion finely chopped
1 400ml can coconut milk
250ml boiling water
Vegetable stock
Instructions
Cut the squash in half, rub the cut sides with coconut oil and sea salt, wrap in tin foil, then bake in the oven (200/gas mark 6) for 30-40 minutes.
Scoop out the flesh from the squash and set aside.
In a saucepan heat the oil with the rosemary for 1 minute over a low heat, then add the onion.
Sauté for 5 minutes, then add the coconut milk, water, squash and stock.
Cook for 10 minutes over a low heat.
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