Today I woke up to rain, wind and cold. It's hard to believe that a couple of days ago it was warm enough for a night swim in the pool...! This summer was amazingly warm here in Portugal and a bit of coldness is very welcomed.
It has been a while since I shared a recipe so in the next couple of days I'll share two with one main ingredient: a butternut squash.
So, start by cutting a butternut squash - the one I got had approximately 1kg - in quarters. Put it in a roasting tin and bake with no seasoning or fat in a pre-heated oven at 200ºC for 40 minutes or until soft. Let it cool to room temperature and set aside to use in the recipes. You can make this in advance and keep it in the fridge.
Butternut squash smoothie bowl (serves 1)
1/4 butternut squash, roasted
1 frozen banana
1 cup of freshly brewed tea (I used green jasmin)
1 tbsp hemp seeds
1 tsp of honey
1 tsp pumpkin spice (if you don't have it use a mix of cinnamon and nutmeg)
1/2 tsp vanilla extract
A pinch of salt
Blend all ingredients until smooth and pour it in a bowl. Serve with your favourite granola.
A few words about my favourite granola at the moment. It's a raw buckwheat granola that I learned to make with the guys at Matthew Kenney Culinary. It's made out of sprouted and dehydrated buckwheat, sweetened with date paste and seasoned with wonderful autumn flavours, like cinnamon, lemon and apple. It's not only delicious but also ver, very filling!