Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, ...

Add the butternut squash, garlic and curry paste and cook ... Season to taste with salt and pepper. Serve the curry with the 'rice'. For a 400-calorie version of this curry, replace the ...

Pour in the tomatoes and coconut milk, bring to a boil then add the squash ... Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with ...

Pour into a warm serving dish. Garnish with the toasted cashew nuts and fresh coriander leaves and serve with jasmine rice and mango sambal. 2 tsp coriander seeds, roasted and ground 2 tsp cumin ...

Using minced lamb makes this curry recipe quick and easy to make, but you can easily swap it for cooked Puy lentils instead.

For a vibrant and flavorful winter dinner, try this vegan spiced roasted squash with pomegranate molasses and pistachios.

This creamy butternut squash and coconut noodle soup from Christian Reynoso boasts an incredible color and a perfectly ...

It’s perfect served with buttered saffron rice, or even a simple garlic bread will do. Butternut is a favourite vegetable of mine so I’ve used it here, however you could substitute pumpkin ...