Embrace the natural goodness of Butternut squash, peas, courgettes, and turmeric in this delightful dish. Not only is this colorful medley a visual treat, but each ingredient also brings its unique health benefits to the table.
Butternut squash is rich in vitamins, particularly A and C, Beta-carotene while peas provide an abundance of proteins and micronutrients. Courgettes, also known as zucchinis, are a low-calorie vegetable filled with vitamins, minerals, and antioxidants. And let’s not forget turmeric – a golden-hued spice renowned for its anti-inflammatory properties and potential to enhance immune function. Whether served as a standalone dish or paired with your favorite protein – be it chicken, tofu, or any other delicacy – this recipe is sure to fortify your body with nature’s very best immune-boosters!
An Immunity Boost Turmeric-Infused Butternut Squash Medley
Serve 4 people
- 1 full Butternut squash ( without the seeds )
- 1 medium size Courgettes
- 1 colourful purple Carrot
- Handful of frozen Peas
- 250 ml Creamy Oat – Original Oatly
- 50 ml Oat or other plant based milk
- 1 spoon of Turmeric powder
- 3 Bay leaves
- 1 small Onion or 1/2 leak
- Himalayan salt and fresh ground black pepper – to your own taste
- Dollop of Coconut oil
- 1 spoon of sweet Paprika
- Handful of fresh Parsley
Step 1: Begin by peeling the butternut squash. Once peeled, remove the seeds (consider roasting them since they’re packed with vitamins C, A, folate, potassium, calcium, and iron). Afterward, dice the squash into your preferred shapes and arrange them in an oven dish.
Step 2: Slice the carrots and layer them over the butternut squash. Follow this with slices of courgettes. Season everything with grounded Himalayan salt and black pepper according to your liking. The entire prep, including peeling and chopping the squash, should conveniently take under 10 minutes. Next, you’ll move on to warming the oat cream infused with turmeric.
Step 3: In your preferred saucepan, sauté the onions until they’re soft, which should take about 5 minutes. Stir in sweet paprika, then pour in the Oatly oat cream and oat milk. Add bay leaves, turmeric powder, frozen peas, and parsley. Allow this mixture to come to a boil and let it simmer on medium heat for another 5-10 minutes, melding the flavors. Once done, pour this mixture over your previously prepared dish.
Step 4: Preheat your fan oven to 180°C. Typically, I like to cover the dish with foil for baking. Bake for around 30 minutes, then uncover the dish for the final 10 minutes to let the butternut squash turn golden and slightly crisp. Serve this dish as a hearty vegetable main or alongside your chosen protein – be it chicken or grilled tofu as a delightful alternative.
I trust you’ll relish this vibrant and aromatic dish. Stay tuned this season for more delectable, soul-warming recipes designed to delight your palate and fortify your immunity!
Happy cooking! Julia xx