In this recipe, the dessert gets a Southeast Asian treatment, with ice cream made of coconut milk and fragrant pandan leaf, and rich, deeply flavoured caramel made with gula melaka. Gula melaka is ...

Meanwhile, prepare the butternut squash, add to the onion and cook uncovered ... Bring to the boil and simmer for 20 minutes, then add the coconut milk and cook for a further 20 minutes or until ...

My recipe boasts a rich, creamy texture and a deep, roasted squash flavor that just about anyone will love. To add a twist, I ...

After she posted a video of her playing squash for the second time in her life this week, Coco Gauff, whose enjoying the end of the season break, compared the freshly-tried sport to tennis ...

Add squash, water, a pinch of salt, sugar, coconut milk, shrimp paste, if using, and fish sauce. Increase heat to medium-high and bring to a simmer. Cook at a steady, gentle simmer until squash is ...

stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash.

The squash is low in calories and carbohydrates, making it a good option for weight management. It's also easy to digest and offers a good source of antioxidants, vitamins, and minerals.

Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.

By Tanya Sichynsky Kay Chun’s squash and spinach salad with sesame vinaigrette.Credit...Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. With the arrival of cooler ...

If you don’t enjoy the taste of water but want to make sure you’re staying hydrated, squash might seem like the obvious option. But is it really as good an alternative as we think it is?