Spicy butternut squash

1kg butternut squash, peeled and cut into 1-inch cubes

1/2 cup almond or peanuts, roughly chopped

1/2 cup chopped onion

500ml vegetable stock

50g butter

1 heaped tbsp curry powder

1 chillie, chopped

200ml cream

1 heaped tbsp chopped coriander

salt and pepper

(serves 4)

In a lidded non-stick saucepan, melt the butter and fry the butternut squash and onion for about 5 minutes, stirring occasionally. Add curry powder and chilli and fry for another 5 minutes. Add stock and simmer until tender. Stir in cream. Add salt and pepper to taste. Serve with nuts and coriander sprinkled on top. Goes well with steamed basmati rice.

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