A lovely butternut squash sauce has been spicing up my otherwise relatively bland, gastro-friendly diet this week! Very easy to make (if you don’t mind dealing with squash insides, and if you do, butternut is one of the easier ones). I did not use any wine, and I added a touch of nutritional yeast instead of Parmesan. I also used green onions instead of a regular onion- I can’t get over my recent discovery of setting the roots in water and watching them regrow!
I trialed a coconut flour flat bread recipe last weekend, but I forgot (yet again!) to wait for it to cool completely before consuming. What is it about coconut flour that causes it to taste much more palatable in baked goods once it has cooled? Ah well. I didn’t trim my flat bread, so it looks a bit globby monster-ish, which I’m not totally against (or, to be more grammatically correct, against which I am not totally? Totally not?).