Ingredients
1 onion, cut into 8ths
5 whole garlic cloves skin on
6 sage leaves
salt and pepper
1 butternut squash, cubed
2 tbsp of olive oil
200ml of coconut milk
500ml of chicken stock
50 of Whitworth Californian walnuts
70g yoghurt
herbs
chilli flakes
Directions
Preheat the oven to 190C.
Cube the squash, pop in a roasting tray with the garlic, olive oil and chopped onion. Season and roast for 45 minutes.
Then add the sage and walnuts and roast for another 8 minutes.
Blend the squash, onion and garlic (skin removed) with the stock and coconut milk.
Season if needed and serve with yoghurt, chilli flakes, herbs and toasted walnuts on top.
