Squash and chestnut bake

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1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
Chestnuts, sliced
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)

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Slice the onion and peel and cube the squash.  Roast them together in oil in a large dish at 200 degrees for at least half an hour or until the squash is tender, adding the garlic halfway and stirring or giving the dish a shake now and then.
Cook the sausages according to packet instructions. When cooked cut them into bite sized pieces.

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Add the chickpeas and sausages to the roasting dish and cook for a few minutes further.  Stir through the cream, if using, and scatter with herbs to serve.

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Squash and chestnut bake

Indulgent overnight oats

Mornings are always a rush with a toddler so I end up making toast every day, not very inspiring.  Overnight oats seemed like the perfect way to prepare ahead and get some variety into breakfast.

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I wasn’t that impressed by my first attempt so this time I used indulgent ingredients to make sure it was really tasty – success!

Ingredients
4tbsp rolled oats
almond milk
1tsp cashew nut butter
agave nectar
fresh strawberries, sliced
pecans, broken
dark chocolate, chopped

Method

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Put oats in a jar with a lid. I used an  empty peanut butter jar as I don’t have a fancy Mason jar. Add almond milk to cover the oats and the nut butter and give it a shake.
Leave in fridge overnight.
Add more milk if needed to get your desired consistency. Pour into bowl and top with pecans, strawberries and chocolate. Finish with a drizzle of agave nectar.

Indulgent overnight oats