Biryani and chunky chilli pumpkin: Maunika Gowardhan’s recipes for Indian-style squash

<p>One-pot mushroom and squash biryani, and a chunky, savoury squash coated in spices</p><p>It’s squash season and my favourite time of the year, not least for all the curries and other comfort food of autumn. Today’s Rajasthani stir-fry is one I cook often, and the combination of ginger, chilli and jaggery lends it a lovely balance of flavour. The biryani, meanwhile, is packed with whole spices, basmati and ghee, which give so much more flavour to the layers of rice and vegetables.</p> <a href="https://www.theguardian.com/food/2025/oct/06/indian-style-squash-recipes-biryani-achari-kaddu-maunika-gowardhan">Continue reading...</a>