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The best squash recipes to eat this autumn

by Malou Herkes

published on 11 September 2019

Warming soups and comforting gratins, nutritious dahls and Friday night pasta dishes, these recipes make the colder days and longer nights seem totally worth it. Sweet and nutty, squash pairs well with salty flavours, like feta and pancetta, sausages and pork belly as well as with root vegetables, like beetroots and carrots, and herbs and spices, from cinnamon and chilli to sage and rosemary.

There are many varieties of squash and pumpkin (which you can often use interchangeably) beyond the more common butternut, so shop around; some have a denser flesh and hardier skin, some are sweeter, some are nuttier – there’s a whole world of squash varieties to discover. Here are our favourite squash recipes to tuck into this autumn.  

Winter Squash Flatbread with Hummus and Za’atar

Winter Squash Flatbread with Hummus and Za’atar

Delicate slices of tender squash are piled onto a pillowy flatbread and garnished with aromatic za’atar and dollops of yoghurt and hummus. Safe to say we’re sold.

Mary Berry’s Mixed Bean and Butternut Wraps

Mary Berry’s Mixed Bean and Butternut Wraps

Mary Berry flavours these bean and butternut wraps with cumin, sour cream, garlic, harissa, and lemon juice to create a satisfying vegetarian snack. These wraps are ideal for a picnic or packed lunch. 

Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce

Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce

This easy, pared-back dish lets the sweet flavour of roasted squash shine, with the sharp, spicy chilli yoghurt dressing providing a perfect counterpoint. 

Chicken and Squash (Pumpkin) Cacciatore Mushrooms, Tomatoes, Olives, Bread

Chicken and Squash Cacciatore Mushrooms, Tomatoes, Olives, Bread

This comforting, one-pan Italian stew contains three of your 5-a-day. With hearty squash, melt-off-the-bone chicken, red wine and chestnut mushrooms, this is a recipe for those occasions when you feel you need a warm hug in a bowl.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

“This is no ordinary butternut squash soup”, says Mary, who has added red pepper and ginger for a soup that’s a little more uplifting. Roasting the squash first is a great way to get as much of its sweet, nutty flavour as possible.

Spinach, Squash and Sweet Potato Dhal with Cauliflower and Spinach Pakora

Spinach, Squash and Sweet Potato Dhal with Cauliflower and Spinach Pakora

by Elly Pear

A vegan dhal that is made for feeding a crowd at the weekend. Serve this up with Elly’s incredible cauliflower and spinach pakoras, yoghurt, naan and rice – it’s a real feast.

From the book

Squash & Sausage Risotto Radicchio, Thyme & Parmesan

Squash & Sausage Risotto Radicchio, Thyme & Parmesan

Jamie uses squash in this recipe for an added hit of Vitamins A and C, paired with sausages, radicchio, thyme and Pamesan.

Winter Squash and Feta Gratin

Winter Squash and Feta Gratin

by Sophie Grigson

This six-ingredient gratin pairs squash with salty feta, topped with Parmesan breadcrumbs and baked until golden and bubbling.

One-pan Creamy Squash Pasta

One-pan Creamy Squash Pasta

by Georgina Hayden

You can’t beat one-pan cooking, says Georgina Hayden, and we couldn’t agree more. In this recipe, the pasta creates its own silky sauce from the stock and starch, making it rich and full of flavour.  

Ainsley Harriott’s Squash and Sweet Potato Tagine with Lemon and Pistachio Couscous

Ainsley Harriott’s Squash and Sweet Potato Tagine with Lemon and Pistachio Couscous

Ainsley Harriott’s Moroccan-inspired sweet potato and squash tagine makes for a flavoursome vegan lunch or dinner, especially when served alongside the fragrant pistachio and herb couscous.

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