Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash ( medium size)
  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 750 ml vegetable stock
  • 1 tsp tahini
  • 1 lemon ( zest and juice)

Instruction

  • Cut the butternut squash in half lengthwise and scoop out the seeds. Bake at GM4/180°C/350°F for about 30 mins until soft. There's no need for a tray. Just put the squash cut side up on the oven shelf.
  • While the squash bakes, peel and roughly chop the onion and garlic. Fry the onion in the oil in a deep pan for a few minutes, and then add the garlic. Cook until the onion is translucent and starting to turn golden brown.
  • Remove the squash from the oven and discard the skin. Add to the pan along with the stock, tahini and lemon.
  • Simmer for 5 mins, and blend in a food processor or with a stick blender.
  • Serve piping hot, garnished with some chives, a sprinkle of chili flakes and season with salt and pepper to taste.