You'll find bags of flavour in this special recipe for spiced roasted squash with a moreish pomegranate molasses and tahini sauce from vegan chef Christina Soteriou's new book, Big Veg Energy.
This easy butternut squash soup recipe is completely dairy-free ... Tip into a large roasting tin and spread out to form a single layer. Roast in the oven for 40–45 minutes, or until tender ...
roasted butternut squash. The natural sweetness of the squash paired with the earthy flavors of rosemary and thyme give the dish a cozy, rustic vibe. What I love most about this recipe is how ...
Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away. Remove the tomatoes from the roasting tin and leave to cool.