This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike potatoes, squash counts towards your 5-a-day fruit and veg intake. You can eat the skin of this vibrant veg, helping to reduce food waste.
- Boil diced butternut squash and a handful of red lentils in a pan of vegetable stock.
- Blitz in a blender.
- Sauté onions and garlic in olive oil, mix with the blended vegetables, season and stir in a good handful of freshly chopped parsley.
- Top with toasted pitta strip croutons.
Serves 2-3 people
Prep: 10 mins
Cooking: 25 mins