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If there’s a one-pan dish that represents autumn, it is this squash au vin. Tender butternut squash, sage, roasted potatoes and plump pearl barley cook up into this comforting supper.
This recipe is a marriage between British and Indian ingredients to create a wholesome but spicy soup that is full of flavour. I have found it to be one of the best things for a cold or when you need a pick-me-up.
