This powerhouse carb is the ultimate healthy winter comfort food. But BUTTERNUT SQUASH is good for far more than soup. Try our fresh takes
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THE SMARTER ‘WFH’ SNACK
PARMESAN CHIPS A more satisfying choice than a bowl full of crisps, this fibre- and protein-rich recipe will plug the gap between lunch and dinner.
Ready in: 45 mins
Cals: 311
Protein: 19.5g
Fibre: 7.2g
SERVES 2
650g butternut squash
1 tsp garlic granules 1
tsp dried thyme
60g parmesan, grated
FOR THE DIP: 150g silken tofu, drained
2 tbsp plain yoghurt ½ lemon,
juiced ½ garlic clove, crushed
1 tbsp chopped mint
1 tbsp chopped parsley
METHOD
Peel your squash and cut it into chips, 2.5cm thick. Pop them in a bowl with the garlic granules, thyme and a pinch of black pepper, stirring until coated. Sprinkle half the parmesan over a baking tray and add the squash, making sure your chips are evenly spaced. Sprinkle the remaining cheese over the top and bake at 190°C for 35 to 40 mins or until the squash is cooked through and golden. To make the high-protein dip, simply tip the ingredients in a food processor and blitz until smooth. Refrigerate until hungry.
02
THE QUICK-FIX BREAKFAST
SQUASH AND FETA FRITTATA Make this ahead of time for fuel when you need it. The creamy cottage cheese adds extra protein.
Ready in: 50 mins
Cals: 310
Protein: 21.6g
Fibre: 2.7g
SERVES 6
½ butternut squash (250g)
5 sprigs thyme, leaves picked
½ onion, diced
1 red pepper, diced
200g spinach
1 garlic clove, finely chopped
10 eggs
300g cottage cheese
3 tbsp chopped dill
100g feta cheese, in 1cm cubes
METHOD
Peel the squash and cut into 2cm cubes, then lay on a baking tray with a drizzle of oil and the thyme. Cover with foil and bake for 20 mins at 200ºC or until soft, then remove it from the oven. In a heavy cast-iron pan, heat a splash of oil over a medium heat. Add the onions and pepper, stirring for 4 to 5 mins or until soft. Add the spinach and garlic and cook until the spinach has wilted. Season and set aside. In a bowl, whisk the eggs, cottage cheese and dill, and season heavily. Pour the egg mix over the vegetables. Stir lightly. Return the pan to the heat and cook for 1 to 2 mins until the bottom and edges start to set. Add the squash and feta, ensuring all pieces are submerged. Place the pan in the oven and cook until the frittata is set, about 10 to 12 mins. Leave it to cool before serving.
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RECIPES: CHLOE MORGAN; MATTHEW LOCKWOOD. PHOTOGRAPHY: HANNAH HALL.
