7 Ways To Cook Butternut Squash

Butternut squash are ready to harvest from September and October onwards – make the most of your autumnal crop with our delicious recipe ideas

1 Butternut Squash Soup with Crispy Onions
Heat the oven to 200ºC/Fan 180ºC/Gas 6 and place a peeled and cubed butternut squash, chopped onion and 2 pinches of dried rosemary onto a tray. Drizzle with oil, season, and roast for 35 minutes. Fry a chopped onion in butter until crisp. Remove the tin from the oven, discard the rosemary and blend the contents in a food processor with 500ml vegetable stock, 100ml double cream and half the crispy onions. Heat in a large saucepan and serve topped with the remaining onions.

2 Butternut Squash, Cheddar & Blue Cheese Bake
Toss a cubed butternut squash in oil and 1 tsp of dried rosemary and bake in the oven at 180ºC/Fan 160ºC/Gas 4 for 25 minutes. Cook 300g pasta to packet instructions. In a separate pan fry a finely chopped onion in butter for 5 minutes, adding torn sage leaves and 2 rashers of sliced bacon. Take off the heat and add to the cooked and drained pasta. Melt 40g of butter in a separate pan and gradually stir in 40g plain flour followed by 1/2 pint of of semi-skimmed milk, 100g Cheddar and 50g blue cheese. Place the pasta in a dish along with the creamy cheese sauce, bacon and squash. Crumble 50g Cheddar and 25g blue cheese over the top and cook for 40 mins at 180ºC/Fan 160ºC /Gas 4 until golden.

3 Squash Dhansak
Sauté a large chopped onion, 2 diced garlic cloves, a thumbsize piece of ginger and a chopped chilli in coconut oil for a couple of minutes then add 1 tsp each of coriander seeds, cumin seeds and turmeric. Once fragrant, add a cubed butternut squash and a sliced red pepper. Add 100g soaked lentils along with 3 cups of water and a squeeze of tomato purée. Simmer for 30 mins, or until the lentils are cooked. Remove half the mixture, blend with a hand processor and return to the pan. Stir in the juice of 1 lime and serve with a handful of chopped coriander and desiccated coconut.

4 Creamy Butternut Squash & Red Onion Spaghetti
Fry 1 tbsp of rapeseed oil in a large pan followed by 1/2 cubed butternut squash. Add a red onion cut into wedges and 1/2 tsp paprika. Meanwhile, cook 200g spaghetti according to packet instructions. Once cooked, drain the pasta, reserving 2 tbsps of the pasta water. Add the pasta and remaining water to the vegetable pan along with 1/2 a squeezed lemon, 1/2 a block of Feta and a handful of chopped parsley. Mix until combined and serve with toasted pine nuts.

5 Butternut Hash with Fried Eggs & Feta
Heat 1 tbsp rapeseed oil in a pan along with 2 sliced shallots, 200g diced butternut squash and 2 handfuls of spinach. Cook for 5 minutes then make 3 holes in the mixture. Crack an egg into each before covering with a lid for a couple of minutes. Once cooked, garnish with a handful of chopped Feta and season to taste.

6 Hearty Sausage, Squash & Kale Tray Bake
Preheat the oven to 200°C/Fan 180°C/ Gas 6. Put 6 sausages, a diced butternut squash, a handful of cherry tomatoes and a deseeded and finely chopped chilli in a large roasting tin and drizzle with rapeseed oil. Roast for 40 minutes, turning the sausages once halfway. Add in a 200g bag of kale, toss with the other ingredients and cook for 5 more minutes. Serve with a squeeze of lemon and a side of creamy polenta.

7 Roasted Butternut Squash & Rosemary Risotto
Heat the oven to 220°C/Fan 200°C/Gas 7. Toss a large diced squash in rapeseed oil and place in a roasting tin with 3 garlic gloves and a sprinkling of dried rosemary for 30 mins. In a separate pan, melt 25g butter over a medium heat, stir in a finely chopped onion and sweat gently for 8-10 mins until soft. Stir 300g risotto rice into the onions and pour in a dash of white wine and simmer for 30 seconds. Add 1/4 pint of vegetable stock (you’ll need one litre in total), stir, and leave on a medium heat for 25-30 mins, adding 1/4 of the remaining stock when the last bit has been absorbed. Once the squash is cooked, add it to the risotto along with a handful of frozen peas. Serve with grated Cheddar, rosemary sprigs and a drizzle of rapeseed oil.

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