Butternut Squash and Caramelised onion casserole

Serves 4-6

4 onions

2lbs potatoes peeled and cut into chunks

2 butternut squash peeled and cubed

2tbsp oil

1tsp panch phoran

150g Cashews soaked in 150ml water blended

Toss the butternut squash in 1 tbsp oil and the panch phoran mix

Season well and spread out on a flat tray and bake at 180C for 15 minutes until golden and cooked

Heat the other tbsp oil and add the onions to the pot and cook for about 15 minutes until soft and golden. Add a splash of water if it gets too dry,

Cook the potatoes in a large pot of salted boiling water for about 15 minutes until tender. Drain and leave to dry out for a few minutes then mash and season well.

Toss the butternut squash in the cashew cream.

Pour into an oven proof casserole, toss with the caramelised onions then the mashed potatoes

Season well and brush with a tbsp of oil and bake at 180C for 30 minutes until lovely and golden