BUTTERNUT
SQUASH
AUTUMNAL
PHOTOGRAPHY & STYLING BY TEE BAKER
Perfect for cooler evenings, this recipe is warm and rich, blending earthy roots into a sumptuously simple meal as the season draws inwards.
From The Kitchen
SEASONINGS
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 tsp Cinnamon
- 1/4 tsp Thyme
- 1/4 tsp Ginger
- 1/2 tsp Pepper
- 1 tsp Salt
EVERYTHING ELSE
- 1 Butternut Squash
- 4-6 carrots
- 1 garlic bulb
- 4 shallots
- Dried Rosemary or 2 sprigs of Fresh Rosemary
- 4 cups of vegetable or chicken stock
- 1 cup of Coconut Milk
- Extra Virgin Olive Oil
How To Prepare:
1. Roast
- Preheat the oven to 200°C.
- Peel and cube / slice the butternut squash and carrots.
- In a large dish, toss the butternut squash, carrots, shallots, garlic, spices, olive oil and salt and pepper.
- Roast for 25-30 minutes until tender.
- Cover and bake at 180°C for 15-20 minutes.
2. Blend
- Blend the roasted vegetables with veggie or chicken stock until smooth.
- Pour the blended mixture into a large pot and add coconut milk.
- Bring to a simmer on medium to low heat (5-7 minutes).
3. Serve
- Garnish with a drizzle of olive oil, coconut milk, rosemary and chilli flakes. Best served with toasted homemade sourdough and cheese.
Tee Baker is the founder and editor of The Spillbook. An MA graduate in screenwriting, her work spans cultural commentary and narrative-led digital storytelling across industries. She is the author of Bark & Ink (2020), a debut poetry anthology. Away from the page, she spends her time outdoors, often on foot or on horseback.
Behind the Pour