Anne’s Beetroot Butternut Squash



1 whole butternut squash

2 raw beetroots

3 Stewed or grated apple

Pumpkin seeds

Sunflower seeds

Serve with: Raw spinach, Hummus, Creme fraiche

Preparation time: 15 minutes

Cooking time :45 minutes - 1 hour

Wash the butternut squash and cook in the oven on 180 until the centre is soft enough to mash. Timing will depend on the size of the squash

While in the oven grate the the 2 beetroot and apples.

If you wish to stew the apples, peel and chop them, place then in a saucepan with 2 tablespoons of water and cook for apprwxatmatly 5- 10 mins. Stir every few minutes.

Toast the pumpkin and sunflower seeds in a wok, frying pan or in the oven.

Once the butternut squash is cooked Cut it in half and scoop out the seeds(dispose of the seed)

Remove the rest of the centre and place in a mixing bowl – add grated beetroot and apple.

Mix all these ingredients together and replace back in the skin of the butternut squash. Top with the pumpkin seeds and sunflower seeds.

Return to the oven until piping hot.

 Serve with raw spinach, hummus or crème fraiche.

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