This week we decided to experiment with Harissa - a North African hot chilly paste whose main ingredients are roasted red peppers. We had used the paste previously with some dishes but never with butternut squash and found this combination amazing. This roasted butternut squash dish is super simple to prepare, just whisk together the ingredients, prepare your butternut squash place it in the oven and you’re already almost done! It’s perfect for a cozy evening at home and it’s also extremely healthy.

I have always made vegan curries as I love curries with loads of vegetables (chickpeas, potatoes, lentils etc) but with Butternut Squash being everywhere and with Halloween coming up I thought this would be a perfect moment to make a Vegan Butternut Squash Curry. Not only is it deliciously creamy but the Yellow Curry really has a mild flavour that doesn’t tire you bite after bite.

This weekend we decided it was time to make the first Butternut Squash Soup of the season and of course to make it even better we decided to roast the Butternut Squash beforehand. Roasting the Butternut Squash will really elevate your dish - yes it takes a little longer for the roasting part but it’s 100% worth it and you can simply put it in the oven, put a timer and not worry about it.