Simply cut a butternut squash in half and take out the seeds and pith. Put blobs of butter on it and bake in the oven (around 180 degrees) for about an hour until soft.
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| Prepare your butternut squash with salty butter |
Scoop out the soft flesh and add to a saucepan with 1 litre vegetable stock and a medium potato diced. Cook until all veg is soft then blend (or use a potato masher). Add milk for everyday or cream for a dinner party. Serve with freshly ground black pepper on the top!
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