butternut-squash

The weather has taken a sudden turn here in London. Yup, it’s time to bring out the winter wear and spend the long evenings cooking stews and casseroles. If you eat seasonal like us, November is also a month for colourful plates that we fill with beetroot, butternut squash, kale and red cabbage, while the fruit bowl is overflowing with crisp apples and juicy oranges. What’s your favourite autumn meal to prepare with seasonal fruit and veg? Eat the Seasons has a great guide that not only includes plant-based products, but also meat and fish. When you have access to great olive oil like the Urbangrains Extra Virgin Olive Oil, you have no excuse not to roast a big batch of garlicky butternut squash. During the week, it goes into our lunchtime salads and on other occasions, we whip up a lovely, comforting soup. Give it a try, you’ll enjoy it! http://www.eattheseasons.co.uk

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