Hello everyone, how is your week going so
far? Since I missed my Meatless Monday post
yesterday, I thought I would do Meatless Tuesday instead and show you what I
cooked yesterday. How about that to justify missing my own deadline?
Last Friday I shared a recipe for Thai
Butternut Squash Soup which is a perfect winter warmer. You might have
noted that I used only half a medium butternut squash in that recipe. Obviously
that left me with half a butternut squash to use up. I decided to use it with
some courgettes to make a simple hash. I added some of my homemade
tomato based pasta sauce into the mix for a very satisfying vegetarian
meal. The butternut squash is a nice substitute for potatoes and I added a can
of chickpeas for a protein boost to the dish. I can’t actually call it a one
pan meal though as I used a roasting pan to roast the butternut squash first. Barring
that, it is still as simple as can be and most importantly, it is delicious and
satisfying!
