November means it's squash season, and it's one of our favourite ingredients to cook with at this time of year.
There are so many lovely varieties to choose from, each with their own flavour and texture.
We love roasting squash until it's golden and caramelised or blending it into a silky pasta sauce, it's just the kind of ingredient that fits into so many of the dishes we already love.
Whether you’re looking to give your usual midweek meals a little seasonal twist or fancy trying something new, we’ve rounded up some of our favourite squash recipes to make the most of the season.
This is a brilliant recipe for batch cooking. Red lentils are simmered with sautéed red onion, lots of spices, fresh ginger, garlic and coconut milk. Add to that cinnamon and cumin-roasted butternut squash, finish with a sprinkling of roasted almonds, coconut chips, fresh herbs, chilli and yoghurt — and you have the ultimate winter warmer.
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We’ve been making this risotto on repeat recently! It’s a great example of how simple cooking methods can make seasonal ingredients shine. It’s cosy, creamy, comforting and we’re sure it will be a firm favourite in your household too.
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This is your sign to add our roasted squash soup to your winter soup rotation! It’s cosy and warming, perfect for chilly days. And it couldn’t be easier to make, all you need to do is roast the vegetables and blend them together. We love it topped with crispy chickpeas and fresh herbs.
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Sticky gochujang squash, gingery greens and a peanut sauce you’ll want to drizzle on everything. It’s big flavour for minimal effort, and perfect served with cosy jasmine rice. Plus, it’s packed with veg and a great source of plant-based fibre.
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This super creamy pasta is the perfect comfort food as the weather gets a little colder. The roasted squash and garlic are blended with silken tofu, paprika and turmeric to create a silky smooth, nutritious, flavour-packed sauce that’s tossed through spaghetti with some crispy breadcrumbs to finish.
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These cosy butter beans are hearty, wholesome and simple to make. They’re teamed them up with roasted squash and earthy greens for a super satisfying bowl. Simply roast the squash, simmer the beans, and serve with extra-virgin olive oil and peppery watercress.
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This roasted hasselback squash looks absolutely beautiful. The rice is tossed with sprouts, fresh mint, dill, dried apricots, toasted pistachios, pomegranates and a red wine maple dressing, then piled high with sweet red onions, tender squash and a garlicky parsley dressing.
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Comforting, sweet and spicy, this filo swirl looks amazing on the table. It’s packed with flavour and colour with the shallots, squash and spinach combined with warming chilli flakes and fresh rosemary. It takes a bit of time, but it’s well worth it.
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Wanting something that’s healthy, satisfying and delicious? This warm roasted squash salad ticks all the boxes. Not only will your taste buds love this dish, but your gut microbes will thank you too.
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This is our nourishing midweek star – one tin, minimal washing up and exactly what you want after a long day. It’s hearty, cosy and a great source fibre, thanks to the squash, mushrooms and borlotti beans. Finish with a handful of rocket and the pesto dressing for a nourishing, low-effort supper.
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