The recipe is super simple - peel and cut a butternut squash in squares and place them in a baking tray. Cut a whole garlic bulb in 2 halves and add them in. Pour everything over with some olive oil, sprinkle some black pepper, cinnamon & ginger (YES... cinnamon & ginger!) ✨ bake for 45 minutes in a 175-180C oven, till pumpkin is soft 🙌🏼 Then take the tray out so it can cool down.
Put butternut squash pieces in a blender and squeeze out roasted garlic cloves. Add in a handful of basil leaves and sea salt, then blend everything for at least 3 good minutes 🌿and that is it!
Eat, enjoy & don’t freeze in this weather ❄️
vegan in style
vegan kitchen | by VK