1 Butternut squash
2 cloves of garlic
2 bags 100% pure Buchu tea (2,5 gram)
1,5 litre boiling water
3 stock cubes (beef or vegetables)
Pre-heat the oven at 180 degrees. Skin the squash and cut into big chunks. Cover the griddle with some baking paper and place the squash chunks on it. Cut the onion in half without removing the dry skin and place them together with the garlic (also with the dry skin) on the griddle. Sprinkle plenty of oil over the squash, onion and garlic. Season the chunks with the pepper, salt and the Buchu.
Place the griddle in the oven for 50 minutes.
Recover the griddle and let ik cool for a couple of minutes. Remove the dry skin of the onion and garlic and put them, together with the squash in a blender. Mash it while adding the water and the stock cubes.
Pour the mashed squash into a pan and heat it before serving.
Tastes great with some goat cheese or sour creme.