The butternut squash soaked up the heavy cream and was soft as butter, and really amazing. The heavy cream and extra nutmeg did their job well: the casserole almost tasted like it was cooked in ...
Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste ...
Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste ... then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down ...
Swap options: The vegetables in the recipe can be adjusted to whatever is in season — in fall/winter, use kale and butternut squash. In summer, you can use Swiss chard and zucchini. The steaks ...