On its own, coconut curry is fragrant and decadent. But what about when you're ready to take your recipe to the next level?

To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes.

When you want a healthy, cheap dinner, this easy vegan curry recipe is the one. Batch cook this one because it freezes really well. Each serving provides 474 kcal, 16g protein, 81g carbohydrates ...

Ina Garten, for example, adds a dash of curry powder to her butternut squash soup for a simple but transformative layer of ...

Add the garlic and curry paste and cook for 1–2 minutes, stirring all the time. Pour in the coconut milk and bring to the boil. Add the butternut and courgette and simmer, uncovered, for about ...

Because it's so sweet, butternut squash can even be used for beautiful tarts, decadent brownies and refreshing sorbet. Its sweetness tempers a spicy curry dish, and its texture balances out the ...

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

Butternut is a favourite vegetable of mine so I’ve used it here, however you could substitute pumpkin, kumara, or even try using swede.

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry, crispy pancetta and smoked cheddar in creamy squash soups ...

this curry can be served as a meal on its own or as the vegetable component of a main course. Pumpkin, celeriac and even potatoes can be used instead of the butternut. Serve with steamed rice or ...

For a vibrant and flavorful winter dinner, try this vegan spiced roasted squash with pomegranate molasses and pistachios.