For spicy butternut squash, you will need:

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.