This is a nice, easy recipe that is easy to cook but results in a colourful and subtly flavoured dish.
If the squash is not soft but the stock has reduced then top up with 175ml of boiling water and reduce again.
- 25 Jun 2010
I made this for my mother-in-law who has so many food allergies, it is sometimes quite difficult to cook for her but I did this, minus the stock cube, and her delight at the flavours of this dish was great to see. Everyone, including those who had it with stock, loved it. It is full of flavour and so easy to cook. - 31 Dec 2012
Used different ingredients. Because I didn't have all the recipe ingredients I made some changes: - I used sweet potato instead of pumpkin. - I added freshly chopped ginger (2 tspns) - I added ground cumin (1 tspn) - As I didn't have vegetable stock, I used salt and more wine. - I added 2 tspns cornflour at the end to thicken the sauce. - 03 Nov 2009 (Review from Allrecipes AU | NZ)