Roasted hemp and squash

Doses for 1 person

• 1 medium size butternut squash
• 2 teaspoons of hemp protein powder
• 2 teaspoons of olive oil
• Pumpkin seeds (optional)
• 1 teaspoon of rosemary
• salt

Leave the skin on it, take a slice, put it in a bowl, cut it in small chunks and add a bit of salt.

If you have time and patience, you can also peel and add the seeds from this squash, otherwise add some pumpkin seeds you bought.

Wait for a little while to let the salt draw some juice out of the squash, while you prepare a large frying pan (25 cm /10”).

Add the hemp protein powder, the two teaspoons of oil and start mixing everything gently to obtain a creamy texture. Add a bit of water if necessary.

Put this mixture of diced squash and hemp protein powder in the hollow of the squash and place the squash in the centre of a frying pan, surrounded by smaller slices you cut from the neck of the squash.

Sprinkle salt and rosemary and pour 2 teaspoons of oil.

Put a lid on the frying pan and place it on the hob. I prefer to cook it on the cooker, but you can also place it in the oven.

Leave the lid on it and cook it very slowly, so the squash juice will come out and blend with the hemp, the oil and rosemary and you won’t risk burning it.