Chablis Squash Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.
• Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.
• Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.

Steps:

• If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
• Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
• Add the peppers to the pan and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
• Add the beans to the pan and reheat. Serve with chives and soured cream on the side.