Frozen butternut squash saves you all the work of peeling, seeding, and slicing, but it can have a mushier texture and more muted flavor the than fresh variety.

Stir in the garlic and fry for a few minutes until lightly golden. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices.

Butternut squash and beans (pinto, black, or kidney) add heft to this vegetarian chili, with spices such as smoked paprika ...