My first ‘right now I’m loving’ post is butternut squash – Autumnal, versatile, sweet yet savoury and incredibly filling.
I can’t get enough of it right now, I’m turning it into soups, adding it to oven baked stews, and my butternut squash dip went down fabulously well at a house gathering last week. I have even used it in cake recipes before!
It is so versatile – you can even roast the seeds and sprinkle them on salads. Or use the discarded skin and flesh from the dip recipe to add fibre to a breakfast omelette. Be inventive!