4 seasonal butternut squash recipes for October

Notoriously difficult to cut and prepare, this variant of the winter squash family is a rich and flavoursome vegetable that's incredibly versatile, from soups to risottos and winter salads

(Riverford)

Learning how to master cutting a butternut squash is one culinary skill you won't forget. To avoid wasting time and effort, slice off a little of the bottom so it's flat and to the same at the top. Then slice it in half across the middle, where the thin top bit begins to widen.

Using a sharp peeler or knife, remove the hard skin. When you come to the larger half, scoop out the seeds (which you can eat or save to plant in the summer) and the stringy flesh, before chopping into cubes.

When you're buying one, make sure the squash is mature enough. If you can press your nail into the skin, it's not ready and won't be its usual sweet flavour, and larger ones usually have a better flavour.

Butter nut squashes will also store, in cool, dry but not cold places, for a couple of months. While in the fridge, they will only last a few weeks.

Squash and black bean chilli

Serves 4

Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli. The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla. If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.

1 medium butternut, large onion or smallish crown prince squash
2 tbsp olive oil, plus extra for roasting
1 large onion, chopped
4 celery sticks, finely chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
3 large garlic cloves, crushed
1–2 tsp crushed chipotle chillies (if you can’t source them, substitute another fresh or dried red chilli)
1 tsp dried marjoram or handful of fresh oregano
2 bay leaves
2 tsp ground cumin
1 x 400g can chopped tomatoes
2 x 400g cans black beans, rinsed and drained
juice of 1 lime (approx. 2 tbsp)
small bunch of coriander, finely chopped
salt and black pepper
grated cheese and/or soured cream, to serve (optional)

Heat the oven to 180°C/Gas 4. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roasting in chunks. Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery. Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.

Stir in the garlic, and cook for another minute. Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes. Stir in the beans and continue to simmer for a further 10 minutes. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste. If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture. Top with grated cheese or soured cream (or both), if you like.

Recipe from Riverford.co.uk

(Riverford)

Chargrilled radicchio with squash and goat’s cheese

Serves 4

2 heads of radicchio​
2 tbsp balsamic vinegar, plus extra to serve
about 5 tbsp olive oil
1 large butternut or crown prince squash, peeled and cut into wedges no more than 2cm wide
leaves from a small bunch of flat-leaf parsley, chopped
100g hazelnuts, toasted and roughly chopped
150g hard goats cheese
salt and black pepper

Heat a cast-iron griddle pan until really hot. Heat the oven to 190°C/Gas 5. Cut each radicchio head into eight wedges, keeping the root end intact. Put into a shallow bowl and season all over with a few pinches of salt, the balsamic vinegar and a drizzle of olive oil. Gently rub the radicchio wedges so that all sides are lightly oiled. In batches, lay the squash on the hot griddle and cook for a minute or two on each side until lines appear (you are not trying to cook the squash through, just mark it).

Transfer the squash to a roasting tin and gently toss with salt, pepper and just enough oil to lightly coat. Roast for 20 minutes, or until cooked through. Meanwhile, griddle the radicchio in batches – again just a minute or two on each side to give the wedges colour. As each piece is done, lay it in the oil and vinegar in the bowl so it can soak up more of the dressing. Add the griddled radicchio to the roasting pan along with the squash for the final 10 minutes of cooking. Put even amounts of squash and radicchio on to individual plates, sprinkle over the chopped parsley and hazelnuts, then use a vegetable peeler to shave strips of goats’ cheese over the top. Put extra balsamic vinegar on the table for those who’d like more.

Variation: Add a generous handful of winter leaves to turn it into a salad, or some robust cooked grains (pearl barley or spelt) for something a bit more substantial.

Recipe from Riverford.co.uk

(James Bryne)

Thai butternut squash red curry

Time: 40 mins

Also known as Fug-Tong-Gaeng-Dang, this is one of Rosa’s Thai Cafe's most popular dishes. It’s really easy to replicate at home and offers a great vegetarian alternative (if you opt out the fish sauce).

Serves 4

250ml coconut milk
2 tbsp red curry paste
500g butternut squash
2 red chillies, sliced diagonally
25g coriander, to garnish
5 kaffir lime leaves, finely cut
2 tbsp fish sauce (optional)
1 tbsp palm/ soft brown sugar
5-6 Thai basil leaves 

In a pan, bring 50ml of coconut milk to a boil over a medium heat. Peel the butternut squash & chopped into chunks. Set aside until later. Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped butternut and the remaining coconut milk. Simmer until tender.

Season with fish sauce and palm sugar to create a slightly salty but well-balanced taste. When it boils again, add the Kaffir lime leaves and chillies. Turn off the heat and add the sweet basil leaves.

Ladle into a serving bowl and garnish with more fresh chillies and coriander, if preferred. Serve with steamed jasmine rice.

Saiphin's Tip: Many traditional Thai curries are cooked with coconut milk. This gives a thin, almost soupy consistency but that doesn't mean a lack of flavour. With the right aromatics in the right quantities, a thin curry can taste just as intense as a thick one.

Recipe from Farmdrop's website, by Saiphin, head chef and founder of Rosa’s Thai Cafe. Photo by James Bryne

(Riverford)

Butternut, red onion and pumpkin seed salad

Pair the sweetness of butternut and roasted red onions for a fantastic winter side salad. To turn it into a full meal, add cooked Puy or dark green lentils, goat’s cheese or feta and perhaps some strips of roasted red peppers.

Serves 4 as a side

3 red onions, sliced into
1cm-thick discs
6–7 tbsp olive oil
1 tbsp balsamic vinegar
1 medium butternut squash, peeled and cut into chunks
a few thyme sprigs (optional)
30g pumpkin seeds
pinch of hot smoked paprika
1 tbsp red or white wine vinegar (or use more balsamic)
1 tsp Dijon mustard, or to taste
¼ tsp crushed garlic, or to taste
1 bag of mixed salad leaves (100–150g)
salt and black pepper

Heat the oven to 190°C/Gas 5. Keeping the onion discs whole, place them in a roasting tin and drizzle with a tablespoon or two of olive oil, the balsamic vinegar and a splash of water. Season with salt and pepper. Cover the tin with foil and roast for 30–40 minutes on a low shelf in the oven, until the onions are soft and sweet.

Meanwhile, place the squash chunks in another roasting tin, toss with a further tablespoon or so of oil to coat and a good sprinkling of salt and roast for around 30 minutes, until tender and lightly caramelised, throwing in the sprigs of thyme halfway through the cooking time (if using). While the vegetables are roasting, put the pumpkin seeds in a small pan with a teaspoon of olive oil, a pinch of salt and a pinch of paprika.

Toast over a medium heat, stirring or tossing frequently, until lightly browned, then transfer to a plate to stop them toasting further. Make a simple vinaigrette: whisk together the vinegar, around 3 tablespoons of olive oil, the mustard and garlic to taste. Season with salt and pepper. Put the salad leaves in a large salad bowl, pour over the dressing and toss to combine. Scatter over the butternut, onions and seeds.

Recipe from Riverford.co.uk