For the butternut squash, preheat the oven to 180C/160C ... In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the ...

Low boil it for about 30 minutes, until it is relish consistency. Pack and seal in hot jars. Refrigerate for at least 6 months. For longer storage, and to make shelf stable, process pint jars in ...