Butternut squash with aubergine

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Butternut squash is delicious food for autum and winter. It is slightly sweet and kids love it. This recipe is very simple and easy. You can serve it with noodles or rice or eat on its own. 


  • sliced into 4-5 pieces
  • cut into small pieces
  • cut into small pieces
  • cut into small pieces
  • fresh and crushed
  • fresh and crushed




Preheat the oven to 200 degrees C/ 400 degrees F/ Gas mark 6.

Halve the butternut squash  and remove all the seeds. Cut it into chunky pieces. Put the pieces on baking tray and drizzle with a tablespoon of olive oil. Springle with salt and roast in the oven for 30 minutes. 

Bring a pan of water to the boil. Add the fennel and cook for 10-12 minutes, until soft. 

Put a 1 tablespoon of oil into a pan on a medium heat and add the leek ( use whole leek - white and green part). After 5 minutes add aubergine, garlic, ginger and tomatoes. Cook for 3-4 minutes and add 200ml  of water, 1 teaspoon of salt. Bring it to the boil then low the heat and cook for 30 minutes. Stir occasionally.

Add cooked fennel ( you can cut it into smaller pieces after it is cooked) in the pan  and also add roasted squash, medium curry powder, coriander powder and salt as needed. Cook for another 3-5 minutes. 

Serve with noodles or rice.