This nourishing roasted butternut squash bowl has become my staple the last few weeks. It’s the fall and winter months where we become more susceptible to colds and general feelings of low energy, making it perhaps the most important time to get our veggies and healthy fats! It’s packed to the brim with veggies but the roasted squash and curry make it so warming it works on the coldest of days. And when it comes to duel use of coconut in this bowl – it really can’t be beat. It’s a potent antiviral, antifungal and antibacterial properties that may help stop a cold in its tracks.
The dressing is a brilliant creation of Meredith Baird in her book Coconut Kitchen 🙂