Butternut squash pudding

Ingredients:

1 whole butternut squash

500 ml rolled oats

1 tablespoon chia

1 tablespoon flaxseeds

Vanilla extract

Method:

Peel the squash and cut into 2cm x 2cm cubes. Pour with just enough water and heat over low to medium heat, leave the lid on. When soft, remove from the heat and add oatmeal. Leave it to cool and then blend. Add vanilla, chia and flaxseeds, stir well. Leave in a fridge for a few hours.