A vegan recipe from Yotam Ottolenghi which should be served at room temperature. It will serve two as a main or four as a side dish.
A simple squash curry for a chilly evening from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you like you can add some chopped green beans to the curry 8-10 minutes before the end of cooking to add more colour and texture.
A colourful and seasonal spanish version of ratatouille from ” Moro East” by Samuel and Samantha Clark.
A warming bread for autumn from Jack Monroe’s ” A Year in 120 recipes”. If you like you can use sweet potato or carrot instead of the squash.
More comfort food from Anna Jones for when you are not watching the carbs. You can swap other root vegetables for the squash if you like. Serve with Mustard and Ale Gravy or any gravy you like really.
An easy Italian dish packed with the flavours of autumn from Rachel Roddy.
A seasonal recipe from ” The Abel and Cole Cookbook” which also works well with other varieties of winter squash.
A delicious version of Italy’s Tortelli di Zucca from Jill Dupleix’s ” Good Cooking”. You can use onion or butternut squash as an alternative to pumpkin if preferred.
A vegetarian one pot recipe for autumn from ” Stirring Slowly” by Georgina Hayden.
A delicious vegetarian midweek supper from Claire Thomson’s ” Home Cookery Year”. I like to cook the squash with the skin on, and eat the skin if it is thin enough. Serve with some toasted flat bread to mop up the juices if wished.
A Russian rice recipe for autumn from Diana Henry.
A favourite recipe for autumn from Delia Smith’s ” winter Collection”.
A recipe from Sophie Grigson.
A recipe from the excellent “Persiana” by Sabrina Ghayour.
If you are not so keen on boiled brussels sprouts this makes a great alternative to serve with your Christmas or Thanksgiving Turkey.