By The Happy Starfish
1 x half a butter nut squash
2 x sweet potatoes
1 x can of coconut milk
1 x veg stock cube or similar
1 x teaspoon apple cider vinegar
1 x teaspoon of coconut oil
1 x tbsp sunflower seeds
1 x tbsp pumpkin seeds
1 x 1/4 tea spoon chilli flakes - more if you like it spicier!
DirectionsCube half a butter nut squash and two sweet potatoes. Drizzled with oil, sprinkled with herbs and roast in the oven for twenty minutes until they were soft.
Blitz them in a food processor with a can of coconut milk and a teaspoon of apple cider vinegar. Next heat the sauce, adding vegetable stock until it reached the consistency you wanted (I used about 1/3 pint) and seasoned to taste.
In a separate pan melt some coconut oil and tossed in chilli flakes, sunflower and pumpkin seeds, and toasted over a low heat.
I served the sauce over pasta with a sprinkling of the crunchy seeds. Delicious!