infoil. Drizzle olive oil on squash and give a shake of
Roasted Butternut Squash:.
Cut in half length-
dd the shallots and saute for 1 minute. Add the mashed butternut squash and
whisk together the flours and the salt. Add the oil and water
illet on medium heat. Add the butter, whisking frequently. Continue
Saute the sliced onion and crushed
Components.
Butternut Squash.
Put butternut squash in a microwave save bowl.
Mix mustard, 1 tbsp of the parsley and 2 tsp water
el and chop the butternut squash into bite size pieces. Put the butternut squash pieces in
0b0C/gas 6. Scatter the sliced butternut squash over 2 or 3 large
Cut the butternut squash in half and roast at
Place cubed butternut squash on a foil lined baking
Make sure your diced squash is about the same size as your
o about 400\u00b0F Toss the diced butternut squad with two tablespoons
Heat the oil in a large pan & cook the onion & butternut squash on a low heat for 15 minutes Add the tomatoes & cumin seeds, then cook for a further 5 mins until the tomatoes are soft & pulpy.
Stir in the paprika, curry paste & stock & bring to the boil.Add the chicken & simmer gently for 15-20 mins, cover with a lid half way through, until the chicken is cooked through.Meanwhile cook the rice according to your own method.
Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.
Heat the olive oil in a heavy based pan and cook the onion until soft.
Add the stock, butternut squash and curry powder to taste- as spicy as you like!
Bring to the boil and then cover and simmer until the squash is tender.
Once the squash is cooked, stir in the coconut milk.
Pour into a food process/liquidiser and blend until smooth.
Return to the pan and warm through.
Season to taste and serve.
Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.
o adding next ingredients to the pot.
While stock is
ver medium heat; add in the leek, celery, garlic, red pepper
utter.
When the butter has melted, add the onion and carrots