INSTRUCTIONS

Heat the oven to 180 C.

Peel the butternut squash, removing the seeds and dice into 1.5cm cubes. Add to a baking tray, drizzle with a little olive oil and sprinkle with salt. Cook until they are soft in the middle - approximately 30 mins.

After about 20 mins finely dice half a white onion and put in a pam with a dash of olive oil on a medium to low heat so the onions soften but do not brown. Stir occasionally.

Mix up the flour, water and salt and put to on side. It should just come together but it should be too wet to roll out at this stage. (Flour to water ratio will vary depending on your brand and even batch of cassava flour and can need as much a twice the amount of water. You may need to try a few tiny batches and see how your much water your flour needs.)

Once the butternut squash is cooked add to the onion pan and stir in. Cover with water and bring to the boil then simmer for 10 minutes.

While the squash is simmering there is time to make the cassava crisps.

Put a frying pan on a medium high heat (no oil) and while it is heating up roll the dough out to 2-3mm thick until it is becoming translucent. Cut crisp sized triangles out of the dough and when the pan is hot add them to the pan, being careful not to overlap them. Turn them as they start to brown and when you do press them into the pan to help them piff up. Cook until they are brown on both sides and are fully cooked in the middle. Repeat until you have used all the dough.

Once the vegetables have simmered for at least 10 mins (longer is ok) blend until silky smoother, adding more water if necessary to get your preferred consistency.

Serve with the cassava crisps.