When I’m eating whole30 (which I was until I got carried away at a party the other night and unthinkingly toasted the birthday boy by downing a champagne cocktail – whoops!), there are times when I miss things like rice cakes; those handy little vehicles for all of my favourite toppings (mostly almond butter, let’s be honest). And I know others struggle without bread, not necessarily for its taste or texture, but for its function.
Well, at those times, butternut squash can be a very handy veggie to have around…
- 1 large butternut squash
- 2 teaspoons coconut oil
- Pinch salt
1. Preheat the oven to 190 degrees celsius and melt the coconut oil onto a baking tray.
2. Slice a large butternut squash into rounds, about 1/2 inch in thickness.
3. Spread the squash slices over the baking tray, turning them over to coat them in the oil, and sprinkle them with a bit of salt.
4. Let them bake for 20-30 mins, until soft in the middle and slightly crisp around the edges.
5. Top them with EVERYTHING or make a sandwich and revel in the gloriousness. (I keep a stash in the fridge and toast them for breakfast, smothered in almond butter…. bliss).
As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”