Perfectly tender and cheesy, everyone will ask for seconds after they try this squash casserole. Yellow squash, zucchini, and ...

The squash soup can be refrigerated for up to ... Heat a cast-iron skillet until smoking, 3 minutes. Add the yellow onion cut side down and cook over high heat, without turning, until completely ...

Bring a pan of salted water to the boil and ... Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside. When the squash is ready, remove ...

Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas.

Leave to boil for one minute only and take off heat. Leave in saucepan with lid on and allow to cool down completely. Fry onion in oil. Peel, de-seed and chunk the butternut squash and place in ...