The squash’s mild, slightly sweet flavor provides the perfect canvas for your favorite potato toppings – whether you prefer classic butter, roasted garlic, or a spoonful of gravy. It’s a ...

Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash ...

Frozen butternut squash saves you all the work of peeling, seeding, and slicing, but it can have a mushier texture and more ...

Place the squash, sweet potatoes, olive oil, and seasonings onto a lined baking tray. Mix until the vegetables are coated well and bake in an oven at 160°C for 45-50 minutes. The edges of the ...

This recipe goes a step further in the nutritional stakes by blending sweet potato and carrot with the squash – meaning it has plenty of vitamin A, which is great for eye, brain and skin health.

It cleverly uses packs of ready-diced butternut squash and sweet potato, which are handy for adding to soups and stews. I also think they’re wonderful for roasting alongside wedges of red onion ...

Sweet potatoes for butternut squash. Canned kidney beans for any canned beans or 1½ cups home-cooked beans. Alcohol-free? Use a nonalcoholic beer or 1½ cups beef, chicken or vegetable broth or ...

This butternut squash lasagne is one of my stalwart recipes that used to only make an appearance when there was a vegetarian over at my house. But then the family began to fall in love with it.