I’ve wanted to post this recipe since New Year’s Eve. It was inspired by a delicious carrot and ginger soup served in Kenya. Marcel prepared it, to give me something vegetarian to eat at the passing between the years.

He used:

150g butternut squash

salt

10g ginger

a clove of garlic

100ml water

Is it easy to make? Very easy! Clean the butternut squash, cut it into slices, and let it sit in the oven for one hour in a baking pan lined with baking parchment at 180-200⁰C.

Then, while they’re still hot, blend them with the salt, ginger, garlic, and water. Serve it after 1-2 minutes.

Mmm... This is how I entered 2024. J

P.S. If you let the butternut squash cool, pour hot water into the blender.

I’ve been thinking... what cake should I make for the kittens on their birthday? They love whipped cream. And I had one butternut squash left. Wait a minute, this can actually work!

Ingredients used:

130-150g butternut squash

30g butter

5 tbsp brown sugar

50g biscuits

20g walnuts

150g whipping cream

20g sugar

Marcel cleaned the butternut squash, cut it into slices, and let it sit in the oven for about one hour in a baking pan lined with baking parchment, at 180-200⁰C.

Then, add three butternut squash slices to a pan (about 130-150g), together with the butter and the brown sugar, stirring until you get a homogenised mix.

Separately, crush 50g of biscuits in a blender, grind the walnuts, and whip the whipping cream and the sugar.

Use a big bowl (and 2 smaller ones) to set up your dessert: the butternut squash mix as your base, a ground walnut layer, a whipped cream layer, a crushed biscuit layer, another whipped cream layer, and the final crushed biscuit layer.

Who, in your opinion, licked the bowl where I whipped the cream? :D