inutes.
Drain well.
(For winter squash, cut into large pieces
ixture. Refrigerate until required.
For the winter slaw, separate leaves from
Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
hick paste. Set aside.
For the gnocchi, toss squash with
ausages in oil then brown for 8 mins, or until cooked
pringform pan. Steam winter squash over simmering water for 10-12 mins
For the squash:
Cut squash
prinkle with rosemary. Season. Bake for 25-30 mins, until tender
Heat oil in a large saucepan over high heat and sweat onion and garlic for 2-3 mins, or until tender. Add ground coriander and cumin, stirring, for 1 min, or until fragrant. Add chopped tomatoes, chickpeas, squash, zucchini and coconut milk. Season. Bring to a boil, reduce heat and simmer, covered, for 12-15 mins, or until tender. Add cherry tomatoes and fresh herbs.
Serve curry with steamed rice and pappadums. Garnish with reserved cilantro and mint leaves.
hili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to
o prepared pan and roast for 10 mins, or until tender
baking dish and bake for 40-45 mins, or until
tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use
aucepan. Add the winter squash and continue cooking for 10 to 15
Boil water in a saucepan.
Add in winter melon cubes and simmer for 25 minutes or till winter melon cubes are soft (transparent looking).
Add soy sauce, salt and rice wine to taste.
Remove and serve.
clean winter melon.
add all ingredients to pot and simmer for about 20 min, until melon is tender.
season to taste.
garnish and serve hot.
Heat butter in a saucepan, add squash, onions and cayenne and cook until onions are soft. Add stock and bring to a boil then cover and simmer for 15 mins. Reserve a little squash then puree rest. Mix cornstarch with cream until smooth then add to pureed soup. Season and gently reheat. Add balsamic vinegar then transfer to plates. Garnish with reserved squash and fresh cilantro.
an use a double-boiler for this, or you can melt
ourths.
Remove seeds.
For spicy squash, drizzle (roughly 1
Cover in foil and bake for 45mins.
While pumpkin bakes