Cooking with confidence: Butternut Squash curry

One of the things that I have learned since teaching cookery skills to my group at the Triangle Garden is that healthy eating is heavily influenced by the ability and confidence to cook for oneself. In my work as a Nutritional Therapist, I have come across many different clients from all walks of life and the one thing that they all have in common is the lack of confidence when it comes to preparing and cooking meals for themselves which ultimately have brought them to my clinic.

It is important to note that by learning how to prepare a healthy meal and to cook this enables the person the control over what they feed themselves. They become empowered to make choices over their food intake and this offers them the control over their food choices.

A huge part of learning to cook is through trial and error. Even using a recipe we can easily make mistakes with measurements of ingredients, time allocation for heating food and even the way in which we prepare it.  It is key to recognise that we learn from failure and to chalk down any mistakes or mishaps to experience.

Today, I would like to share a video of how to use a butternut squash as this is a vegetable that many avoid as they are not to sure how to remove it’s harsh skin. Using this useful vegetable along with some simple ingredients I prepared a delicious and beneficially healthy meal all in under 50 minutes.


Serves: 4

1 butternut squash

2 cloves of garlic

1 onion

1 leek

3cm of ginger

1 tablespoon of mild curry powder

2 small courgettes

1 can of coconut milk

1 can of black eyed beans

a handful of fresh parsley

2 spring onions


Chop the butternut squash in quarters and scoop out the seeds. If roasting beforehand place in an oven at 180○C  for 25 minutes and then peel the skin off and chop into bite-sized pieces.

If not pre-cooking the butternut squash you will need to peel by hand and then chop into bite-sized pieces (this is not an easy task). At the end cook for 10 mins longer.

Chop the leek, onion and garlic. Fry these for 5 minutes in a tablespoon of coconut oil or olive oil.

Add the courgette and ginger.

Add a tablespoon of mild curry powder.

Add the butter squash

Add the black eyed beans

Add the coconut milk

Add 100ml of vegetable stock

Simmer for 20 minutes (remember to add on 10 mins cooking time if you did not pre-roast the butternut squash)

Serve with a sprinkle of chopped parsley and chopped spring onions.





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