There is some evidence to suggest that a varied diet rich in fruits and vegetables may reduce the risk of osteoporosis. A 2016 study found that diets high in vegetables, as well as those containing beta-carotene, vitamin C, zinc and sodium, were positively associated with healthy bone mass in postmenopausal women. All of these nutrients are found in butternut squash, making it a bone-loving vegetable.
So now you can become a butternut squash lover whilst butternut squash loves you💕
- small knob of butter
- 1 tbsp olive oil
- 2 onions , halved and thinly sliced
- 2 garlic cloves , peeled and squashed
- 8 sage leaves
- 10 fl oz pot double cream
- 7 fl ozml milk
- 2 tbsp wholegrain mustard
- 1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced (2lb 2oz prepared weight)
- 4 oz sharp cheddar (or vegetarian alternative), grated
- STEP 1
- Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
- STEP 2
- Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, do not allow the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then take out the sage and garlic. Stir in the mustard and season well.
- STEP 3
- Heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you’ve used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
- STEP 4
- Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.