- 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.