Butternut Squash Stroganoff! Oh yeah!

It’s already the 21st of March!! The weeks are flying by! I don’t mind though. Bring on summer!! 😄

This is an absolut favourite of mine!! So delicious and freezer friendly, I actually made this over a month ago and it’s been sitting in the freezer. Having yummy healthy meals to just defrost is a life saver when you have a newborn taking up all your time! 😊


Recipe 3 portions

  • 700gram butternut squash chopped in to 1 inch pieces
  • 2 Red onions chopped in to wedges
  • 250gram cherry tomatoes
  • Oil
  • 2 tsp dried rosemary
  • 2 garlic cloves
  • 3 tbsp tomato puree
  • 200ml oatly vegan creme fraiche
  • 100ml vegan cream
  • 2 tsp wholegrain mustard
  • Sambal oelek to taste, I use a tbsp or probably more cause i like a bit of heat!
  • 1 veggie stock cube
  • Salt and peppar

Set oven to 225°

Put squash, onion and tomatoes on a baking tray, add oil, salt, peppar and rosemary then bake for 20 minutes. Fry chopped garlic and tomato puree in a bit of oil for a few minutes then add creme fraiche, cream, mustard, sambal oelek and stock cube. Add the oven baked veggies to the sauce. Salt and peppar to taste😊 Eat with rice, pasta or just a fresh salad!

Doesn’t look like much but it’s so good!!!


Time to get back to my lil baby girl who needs some mummy attention❤


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