This one always evokes lots of "mmmmmmm" sounds around th dining table. Enjoy!
With Love
Trinity
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Butternut Bake
Ingredients:
Medium sized butternut squash
Handful of green beans
Topping ingredients:
250ml (1cup or 8 fl oz) oatmeal
165ml (2/3 cup or 5 fl oz) roughly ground sunflower (and/or pumpkin seeds) seeds
4 table spoons (60ml) sunflower oil
1 generous table spoon finely chopped herbs (rosemary, lemon thyme, sage)
Spring water
Sauce ingredients:
100g (3 1/2 oz) creamed coconut block
1 heaped tablespoon corn flour
360ml (12 fl oz) spring water
1 tablespoon (15ml) tamari or shoyu
How to prepare:
1. Topping
Roughly grind the seeds in a nut mill.
Mix seeds, oatmeal, herbs and sea salt together in a mixing bowl.
Make a 'well' in the middle and add the oil.
Mix together evenly with a spoon until the topping is moist yet, still crumbly (use your hands if you prefer). If a little more moisture is needed then add a small amount of water (try adding a teaspoon at a time to ensure that you don't over do it).
2. Main body of the dish
Remove skin from butternut squash and dice remaining flesh (approximately 1.5cm or half inch cubes cubes).
Chop green beans.
Steam together for roughly 15 minutes on medium heat.
3. Sauce
Mix the corn flour with water in a saucepan adding the tamari.
Gently heat up whilst frequently stirring. The mixture will begin to rapidly thicken as it comes to boiling point. At this point stir continuously to avoid lumps forming. Add the creamed coconut (roughly chopped if it is still solid) and stir until it has thoroughly melted in. You should have a thick creamy sauce.
Mix sauce and steamed items together and place in a baking dish (approximately 25cm x 20cm)
Add topping and gently firm down by hand.
Place in a preheated oven for roughly 25 minutes (or until the topping begins to tan) at gas mark 7 (425F/220C).[/b]