We usually categorize squash as a sturdy winter vegetable, but this versatile crop is not exclusive to winter and is ...
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Slice the squash, put into a roasting pan ... Put all the ingredients in a saucepan, bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. Season to taste.
Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.
Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, then add the cooked squash. Meanwhile, chop half of the basil and all the chervil and place into a food processor with ...
Stir in tomatoes, chickpeas, beans, lentils, squash and 8 cups (2 quarts) water; season generously with salt (about 2 teaspoons). Cover and bring to a boil. 2. Reduce heat and simmer stew ...