Ingredients
1 butternut squash, chopped with skin on
1 onion chopped
2 cloves of crushed garlic
1 knob of ginger, finely chopped
1 tbsp harissa
1 tin coconut milk
Seasoning to taste
250ml water
1 tbsp olive oil plus extra for roasting
Seasoning to taste
Optional spring onions, yogurt and chilli flakes for garnish
Directions
Preheat the oven to 190C
Roast the butternut squash in olive oil for 40 minutes until soft (I leave the skin on for extra fibre)
To a pan add the olive oil followed by the chopped onion
Fry for 5 minutes until soft and then add in the garlic, ginger and harissa
Fry for a minute until fragrant then toss in the roasted squash, coconut milk and water
Simmer for 10 minutes then blend together
Serve with a swirl of yogurt, spring onions and chilli flakes
