I had a butternut squash in the veggie basket with the potatoes and garlic for about two months..those that are long and that we call the Anglo-Saxon variety.
I really love them for many reasons but mainly that they peel easily and they don’t require you to cut your hands to bits to use them.
Also because they last for months outside the fridge therefore not taking up precious room in your appliance.
I make various different recipes with them so you will see them pop up from time to time but usually I make soups…
So I decided to make a soup for tomorrow..
I had to roast a chicken anyway so slipped in the butternut squash to roast too, to acquire a deeper oven baked taste.
And as we don’t eat enough pulses in our diet, I decided to put some split peas in, to make it even tastier!