Butternut Squash parfait | lisabuckleynutrition

Ingredients

1large butternut squash

3 carrots

2apples

1 tsp cinnamon

1/4 tsp. mixed spice

1/4 tsp cardamon ground

20g butter

1 can coconut milk or 2 handfuls of

dessicated coconut and 200mls of milk

of choice

1 tsp vanilla extract

TOPPINGS

Apple puree

Nut butter

Pumpkin seeds

Coconut

Granola

The quality of the squash and coconut milk really makes a difference here, like all recipes really, quality of ingredients is what makes the difference.

I used a really flavoursome seasonal squash and AROY-D coconut milk as its very very creamy with no funny metallic aftertaste which is sometimes obvious in some tinned coconut products.

Butternut Squash

parfait

Method

1. Peel and chop the squash and carrot and cut into small chunks. chop apples but leave skins on.

2. Add to a large saucepan with spices and butter and cook for 15 minutes.

3. Add the coconut milk and cook until soft.

4. Add to a blender with the vanilla until thick, smooth and creamy.

4. If you like it a little runnier add some more milk or if you want more spice or sweetness add vanilla or honey to taste.

5. Eat immediately or store in the fridge until morning where you can have it cold or even better warmed up.