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Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes.

Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the vegetable stock cubes with 750ml/1¼ pint water and the ...

Winter squash, on the other hand, require a bit more elbow grease to prepare. They usually have a thicker skin—think pumpkins, spaghetti squash and butternut ... unexpected ways to use both ...

Add onions and cook, stirring, until caramelized, about 25 minutes. Place individual flatbreads on a baking sheet and drizzle each with olive oil. Top each flatbread with roasted butternut squash ...