Spicy autumn squash stew recipe
 This easy one-pot stew is endlessly adaptable, see the variations in the tips section below. Each serving provides 368 kcal, 6g protein, 26.4g carbohydrate (of which 24.3g sugars), 24.7g fat (of which 15.5g saturates), 7.5g fibre and 0.02g salt. 2 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, finely chopped 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste)1 red pepper, cut into short strips6 spring onions, sliced diagonally1 tsp ground coriander1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces2 handfuls cherry tomatoes, halved400ml tin coconut milk ½ lemon, juice only salt and freshly ground black peppersmall bunch coriander, leaves and stalks chopped separately 2 tbsp sunflower oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste) 1 red pepper, cut into short strips 6 spring onions, sliced diagonally 1 tsp ground coriander 1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces 2 handfuls cherry tomatoes, halved 400ml tin coconut milk ½ lemon, juice only salt and freshly ground black pepper small bunch coriander, leaves and stalks chopped separately Method Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft.Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft. Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft. Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Recipe tips Substitute sweet potatoes for the squash and half a 400ml tin of chopped tomatoes for the cherry tomatoes. Or add green pepper and half a 400ml tin drained chickpeas. For extra protein, add 3–4 skinless chicken breasts, cut into chunks or 200g/7oz prawns, a handful of mangetout, and a dash of fish sauce.