itsaboutnutrition.com
Thai style squash and chickpea curry
Top tips Try roasting the squash first, it'll bring out much more sweetness to it. Most squashes don't need peeling, the skin is edible and will soften during cooking. Keep a lime spare, so that you can add its juice as part of the seasoning stage, or to squeeze over the curry at the table...
Seb Bowden