The sweet flesh of pumpkin and winter squash is the perfect foil for punchy Asian ingredients, as in wonderfully smooth soup brightened by lemongrass, ginger and chilli, or paired with lamb and sesame in a simple backed one-pot meal. They also makes a surprisingly good match for fresh rainbow trout in the form of a sweet-and-sour salsa, adds depth to classic ricotta gnocchi or provides an excellent and delicious vessel for a bubbling fondue. We love to match these dishes with our onion recipes, too – to create the perfect five-a-day feast. When it comes to sweet dishes featuring squash, my instinct is to make a rustic and heavily spiced cake, but the curd sponge with its hint of orange blossom is rather more refined, while indulgent fluffy blackberry hotcakes are a treat for a special weekend breakfast.
Miniature baked squash with gruyere fondue
Miniature baked squash with gruyere fondue
Serves 4 This indulgent yet laid-back supper is perfect for chilly nights. Use the finest quality Gruyère you can find for the best results. Ingredients:
4 small pumpkins or winter squash50g soft salted butterHandful sage leavesSalt and black pepper375ml dry white wine150ml milk400g Gruyère, grated2 tbsp plain flourCrusty bread, to serve
Method:
Pumpkin and ricotta gnocchi
Pumpkin and ricotta gnocchi
Serves 6 For this dish, I favor Kabocha squash, which has a dry, floury texture. Ingredients:
350g ricotta1kg peeled, deseeded pumpkin or winter squash, cut into 2cm cubes2 tbsp olive oil75g pecorino cheese, finely grated1 large egg, beaten1½ tsp freshly grated nutmegSalt and black pepper90g wholemeal flour, plus extra for dusting75g unsalted butter2 tbsp shredded fresh sage180g shredded cooked ham hockLemon juice
Method:
Roast trout with pumpkin and almonds
Roast trout with pumpkin and almonds
Serves 4 This is a new and easy take on classic trout with almonds. You could also serve the hot pumpkin salsa with roast chicken or duck. Ingredients:
4 x 240g rainbow trout, cleaned but left whole40g salted butterSalt and black pepper1 small lemon, sliced into roundsHandful fresh herbs, such as dill, Greek basil and thyme3 shallots, peeled, finely diced300g peeled, deseeded and finely diced winter squash or pumpkin4-5 small bay leavesPinch brown sugar2 tbsp red-wine vinegar50g flaked almonds, toasted
Method:
Butternut squash soup with thai spices
Butternut squash soup with thai spices
Serves 4-6 The toppings make this soup, but you can pick which ones you use. Crispy fried shallots are available in Asian shops and some superstores; omit or fry your own if you can’t find them. Ingredients:
650g peeled, deseeded and diced butternut squash2 tbsp groundnut or sunflower oil4 small Thai shallots or 2 normal shallotsThumb-sized piece of fresh ginger, peeled and finely sliced2 lemongrass sticks, trimmed and sliced2 red chillies (1 deseeded and roughly chopped, finely sliced)2 garlic cloves400ml light coconut milk400ml vegetables stockLight soy sauce, ground black pepper and lime juice to taste
To serve:
Handful cashews, toasted and crushedSmall handful coriander sprigs2 tbsp crispy fried shallots
Method:
Baked lamb with pumpkin crescents and sesame
Baked lamb with pumpkin crescents and sesame
Serves 4 Essentially, this is a tray-bake supper, but its complex, exotic flavours are far more glamorous than that implies. You’ll need to stir it in the oven now and then, but the dish needs little attention once the lamb is browned. Ingredients:
4 lamb necks, trimmed and cut into 5cm piecesSalt and black pepper2 tbsp groundnut or sunflower oil4 garlic cloves, peeled and smashed1 thumb-sized piece of ginger, peeled and finely shredded2 red chillies, deseeded and shredded4 tbsp Shaoxing rice wine or dry sherry3 tbsp light soy sauce2 red onions, peeled, each sliced into 6-8 wedges700g winter squash or pumpkin, deseeded and sliced into wedges2 tbsp rice wine vinegar or lime juice1 tbsp brown sugar2 tbsp sesame seeds, toasted2 large handfuls watercress, tough stems removed
Method:
Winter squash hotcakes with blackberries and honeycomb
Winter squash hotcakes with blackberries and honeycomb
Makes 10-12 pancakes These wholemeal pancakes make a delightful weekend breakfast on autumn days. The batter is subtly spiced, but you could enhance the flavouring with a little ground ginger and mixed spice. Ingredients:
250g wholemeal spelt flour1½ tsp baking powder½ tsp bicarbonate of soda¼ tsp fine salt¾ tsp ground cinnamon284ml buttermilk or thin, natural yoghurt210g pumpkin puree (available in tins)50g light muscovado sugar2 large eggs, separated130ml milk1 tsp vanilla extract300g blackberries2 tsp sunflower oil100g honeycomb
Method:
Orange and pumpkin curd sponge
Orange and pumpkin curd sponge
Serves 10-12 As well as making a fabulous cake filling with a difference, this orange and pumpkin curd, with its hint of orange blossom, is excellent spread on toast or spooned on to yoghurt for breakfast. Ingredients: For the curd:
Zest and 100ml juice from 1 large orangeZest and 30ml juice for 1 lemon100g pumpkin puree (tinned is fine)125g unsalted butter, cubed50g golden caster sugar2 large eggs, lighting heatedFew drops orange blossom water
For the cakes:
225g soft salted butter225g golden caster sugar4 large eggs200g pumpkin puree (tinned is fine)200g self-raising flour30g ground almonds2 tsp baking powder1tsp finely grated orange zest
For the cream:
150g fromage frais200ml double cream1tbsp icing sugar, plus extra to dustFew drops orange blossom waterFresh raspberries and pomegranate seeds, to decorate
Method:
