nd slice. Combine with spinach, winter squash, pepper, onion and feta then
inch springform pan. Steam winter squash over simmering water for 10
edium-size saucepan. Add the winter squash and continue cooking for 10
br>For the gnocchi, toss squash with oil in a large
To make roasted winter squash: Heat oven to 375 degrees
o 350\u00b0F
Cut squash into 3/4-inch-thick
To make roasted winter squash: Heat oven to 375 degrees
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.
ven to 400\u00b0F. Toss squash with 1 tbsp oil and
For the squash:
Cut squash into 3/4 inch dice.<
ith parchment paper.
Arrange squash on prepared tray. Drizzle with
ray with parchment paper. Coat squash in oil, transfer to prepared
kin. Chop coarsely.
Toss winter squash with oil. Season. Spread on
nd seeds from pumpkin or squash. Cut into can 1.5cm
Preheat the oven to 350\u00b0F. Lightly grease a 1 1/2-quart baking dish. Heat oil in a small skillet on medium heat. Saute onion 2-3 mins.
Place potatoes and winter squash in prepared dish. Sprinkle with onions. Whisk eggs and cream in a medium bowl. Pour over vegetables. Season to taste. Sprinkle with cheese.
Bake 40-45 mins, until center is set.
Steam squash until tender. Mash with butter until smooth. Add chives and season. Grate nutmeg over top. Serve.
ray with parchment paper. Place winter squash in a medium saucepan and
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.
br>Depending on size of squash, cut into half or fourths
Cook squash and onion, uncovered, in boiling