Butternut Squash Nourish Bowl

Squash Bowl Main

This month we’re looking at how to create a retreat in your own home. With this in mind, I wanted to design a simple, healthy and delicious dinner that could be cooked all on one tray leaving you time to go off and do something nourishing for yourself, like taking a bath or doing a relaxing meditation.

Whatever you decide to do, I hope you enjoy this rustic nourish bowl packed with colourful goodness. Get in touch as we love hearing how you get on with our recipes!

Butternut Squash Nourish Bowl
Serves 2

1 butternut squash, halved and deseeded. (Try using an ice cream scoop to remove the seeds, it makes this job a lot easier!) 
1/2 broccoli head, cut into chunky florets
2 red onions, quartered
1 yellow pepper, cut into thick chunks
1 courgette, diced in 1/2 inch rounds
1 pomegranate, deseeded
2 tbsp coconut or olive oil
1 tsp smoked paprika
Large handful of rocket
Seeds (optional)

  1. Pre-heat your oven to 200 degrees/gas mark 6. Place the butternut squash halves skin side down on a large baking tray and sprinkle over 1 tbsp oil, paprika and season well. Score the flesh of the butternut squash to aid in cooking time (see pic) and bake in the oven for 30-40 minutes until they are starting to go tender and golden.
  2. After 40 minutes, gently turn the butternut squashes over and add the last tbsp oil. Place the rest of the vegetables on the tray with the squash, give them a toss in the oil and roast for another 20-25 minutes. You’re looking for the vegetables to be tender and caramelised.
  3. Scatter your rocket over a large bowl or platter, lay the butternut squash halves on top and fill the holes with your roasted vegetables. Finish off your dish with pomegranates and seeds. Season and serve.

This dish goes particularly well with our Lemon & Coriander Hummus recipe.

Helen x

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