Each.

Recipe 1: Roasted Butternut Squash with Sage and Garlic

Utensils:

Baking tray
Knife and cutting board
Mixing bowl

Ingredients:

1 medium butternut squash, peeled and cubed
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh sage, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
In a mixing bowl, toss the cubed butternut squash with olive oil, minced garlic, sage, salt, and pepper.
Spread the squash on a baking tray and roast for 25-30 minutes until tender and golden.
Serve as a side dish or add to salads.

Recipe 2: Butternut Squash Soup with Coconut Milk

Utensils:

Large pot
Blender or immersion blender
Wooden spoon

Ingredients:

1 medium butternut squash, peeled and cubed
1 onion, diced
2 cloves garlic, minced
1 can coconut milk
4 cups vegetable stock
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
Add the cubed butternut squash and vegetable stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
Blend the soup until smooth, then stir in coconut milk. Season with salt and pepper.
Serve warm, garnished with fresh herbs if desired.