4 easy, healthy and DELICIOUS recipes featuring your all-time favourite vegetableBUTTERNUT SOUPIngredients:- 1 Butternut, peeled and chopped- 1 onion, diced- 1 red bell pepper, chopped- 2 tbsp Food Lover's Extra Virgin Olive Oil- Food Lover's Market Salt- Food Lover's Market Pepper- Food Lover's Market Garlic Paste- 4 slices of Food Lover's Market Streaky Bacon- Fresh thyme- 1 1/2 cups chicken stock- 1/2 cup Food Lover's Market Coconut Milk- Toasted ciabattaMethod:1. On a large roasting tray spread out the butternut, onion and pepper evenly coated in 2 tbsp olive oil.2. Season with salt, pepper and garlic paste before baking for 25-30 minutes at 180 degrees Celsius.3. In a frying pan, cook bacon pieces until crispy and set aside.4. Place the roasted vegetables into a large pot and season with salt, pepper and fresh thyme.5. Add the chicken stock stock and coconut milk.6. Simmer for 5-10minutes.7. Blend with a handheld blender until smooth.8. Serve with a dollop of cream, chopped chives and crispy bacon bits.BUTTERNUT FRITTERSIngredients:- 2 1/2 cups shredded butternut- 1/2 cup flour- Garlic pasta- 1/4 tsp sage- 1/4 thyme- Pinch of Food Lover's Market nutmeg- 2 eggs- Food Lover's Salt- Food Lover's Pepper- Food Lover's Extra Virgin Oil for drying- Sour cream- ChivesMethod:1. In a large mixing bowl, combine the butternut with flour, garlic pasta, sage, thyme, nutmeg and eggs. Season the mixture with salt and pepper.2. In a large frying pan, fry spoonfuls of the mixture in olive oil until golden and crispy.3. Serve the butternut fritters with a dollop of sour cream and fresh chopped chives.ROAST BUTTERNUT SALADIngredients:- 1 butternut, diced- Baby onions, halved- Baby spinach, washed- 1 cup Food Lover's Market Walnuts- 1/4 cup sugar- 1 tbsp butter- Beetroot- Avo- Feta- Food Lover's MarketExtra Virgin Olive Oil- Food Lover's Market Balsamic VinegarMethod:1. Place diced butternut and baby onions on a roasting tray, top with a drizzle of olive oil and bake for 25 minutes at 180 degrees Celsius.2. In a saucepan, fry walnuts with sugar and butter for 5 minutes until caramelised.3. Place the washed baby spinach into a salad bowl, topped with the roasted butternut and onion, beetroot, avoided slices, crumbled feta and candied walnuts.4. Top with a drizzle of olive oil and a drizzle of balsamic vinegar before serving.STUFFED BUTTERNUTIngredients:- 1 butternut, chopped in half- Food Lover's Market Extra Virgin Olive Oil- 1/2 red pepper- 1/2 green pepper- 2 cups vegetable stock- 1/2 cup couscous- Food Lover's Market White Cheddar Cheese- 2 tbsp tomato paste- Fresh parsleyMethod:1. Cut the butternut in half and using a spoon, remove the seeds.2. Coat the butternut halves in olive oil and bake for 1 hour at 180 degrees Celsius.3. In a frying pan, brown the onion with the red and green peppers. Add tomato paste and stir until mixed before adding the vegetable stock.4. Bring to a boil, remove from the heat and add the couscous.5. After 5 minutes, fluff the couscous with a fork.6. Season with salt and pepper7. Grate the white cheddar cheese.8. Add a handful of the cheese to each butternut half, topped with a tablespoon of the couscous mixture.9. Sprinkle cheese on top and bake at 180 degrees Celsius for 5-10 minutes.10. Serve with fresh parsley.https://www.foodiesofsa.com/butternut-4-ways