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Ingredients: 1 tbsp butter 1 tbsp flour 1 1/2c milk 1 1/2 - 2 c butternut squash purée (squash rings

beef stock 1 tbsp oyster sauce 1 tbsp ras-el-hanout 2 tsp Mix spice 2 c roast pumpkin purée 1 small squash Cook until fragrant and starting to char a little and add squash. mangetouts, noodles and sesame for seeds. 2) Bring to a boil, then reduce to a simmer and cook until squash

black beans - cooked or tinned 1 large eggplant, thinly sliced 2 zucchinis, thinly sliced 2 c butternut squash purée* (from roasted squash scooped out of its skin) 1 tbsp butter, melted 2 red bell peppers, quartered Set aside. 2) In a bowl, mix squash purée with 1 1/2 tsp cinnamon, allspice and sumac. The squash layer, taste-tested prior to assembly, would be great to experiment with as the filling for We had intended to add orange zest to either the squash layer or the final layer, but forgot.

Sweet potatoes and squash were on sale so they were the base for this pie. : 6-8 cabbage leaves 4-5 sweet potatoes, chopped 2 apples, chopped 3 carrots, chopped 1/2 butternut squash

peas 1/4 head of broccoli 2 c of spinach, blanched, or 2 cubes of defrosted frozen spinach 1/4 summer squash Roast the squash for 10 minutes at 180°C in 1 tbsp of butter in the oven proof dish you will be using Add the thyme, oregano, mustard, salt and pepper and mix well. 3) Add the squash to the potato mixture

food glue, but we also had a lot of veg in there to lighten it up, with spinach, peas, broccoli and squash

Stir Fry, Lemon and Garlic Chicken over Polenta, or a Catherine Wheel toad-in-the-hole with stuffed squash

since, I can confirm that the recipe still works and that it also accepts other veg, like carrots or squash

Replacing pasta with veg - carrots, beets, zucchini, squash - suits me to a T and opens up so many possibilities

Ingredients: 1 butternut squash, halved and with the seeds scooped out 500g chestnuts, parboiled and