Serves: 2

Butternut Squash and Spinach Curry

FG 8 | CC 14

Calories: 346 kcal
squash and spinach curry


  • 1. Mix all the spices with the creme freche and leave the mixture overnight.
  • 2. Dice the butternut squash and then bake in the oven for about 20 minutes at 180C.
  • 3. Whilst the squash is cooking dice the cauliflower onion garlic mushrooms and fry in a saucepan.
  • 4. When the squash is cooked add it to the other vegetables along with the chopped spinach
  • 5. Get the creme freche sauce out of the fridge and stir into the butternut squash until warmed through.
  • 6. Serve hot with rice.