With gorgeously deep orange and green skins, we look forward to welcoming squash to our vegetable displays every year. But this vegetable has got both style and substance – as these recipes hope to show.
We recommend roasting squash with the skin on as it adds extra flavour and texture. But if the skin is a little tough, and it can be on some, simply chop off after roasting.
Beef and Squash Casserole
1 kg beef shin, featherblade or brisket, diced
Salt and pepper for seasoning
1 tbsp dried mixed herbs
25g plain flour
4 tbsp rapeseed oil
1 large onion, 2 medium carrots and 2 sticks of celery, peeled and sliced
4 garlic cloves, peeled and chopped
1 litre beef stock
750g winter squash, diced (peeled or unpeeled depending on your preference)
2 sprigs of fresh thyme
100g greens, such as savoy cabbage, roughly chopped
2 tbsp flat-leaf parsley, chopped
1) Preheat your oven to 160C or Gas Mark 2.
2) In a large bowl, mix together the flour and mixed herbs. Season with a little with salt and pepper. Add the diced beef and mix with your hands to ensure each piece is covered with the seasoned flour.
3) Heat 2 tbsp of the oil in an ovenproof casserole dish and add the onion, carrots and celery. As they begin to soften add 2 cloves of chopped garlic. Cook for a couple of minutes, then add the beef. Once the vegetables have softened and the beef has started to brown, add the stock and bring everything to the boil.
4) Cover and transfer to the oven and cook for around three to four hours, checking occasionally and adding more stock or water if it starts to dry at all.
5) In the meantime, place the squash in roasting dish and drizzle with rapeseed oil. Add 2 cloves of chopped garlic and fresh thyme and transfer to the oven to roast for around 40-50 minutes. Once cooked, take out of the oven and set to one side.
6) Add the squash and chopped greens to the casserole dish for the last half hour of cooking. You may need to add more stock or water at this stage.
7) Serve with creamy mash and sprinkles of parsley.
Squash and blue cheese Wellington
850g squash, chopped into chunks (peeled or unpeeled depending on your preference)
2 medium onions, peeled and sliced into wedges
2 tbsp rapeseed oil
50g walnuts, roughly chopped
2 cloves of garlic, peeled and chopped
500g prepared puff pastry
Flour, for dusting
4-5 sage leaves, chopped
250 – 300g Swaledale Blue cheese, chopped
1 egg, beaten, to glaze
Salt & pepper for seasoning
1) Preheat your oven to 200℃/400℉/Gas 6.
2) Place the squash and onions in a large roasting dish. Season with a little salt and pepper, drizzle with the oil and toss to cover. Roast for 20 minutes. Add the walnuts and garlic to the dish and roast for a further 10 minutes, until the squash is cooked but not soft. Remove the dish from the oven and allow to cool.
3) Roll out the pastry out on a lightly floured surface to a rectangle approximately 32 x 38cm. Lay the pastry flat on a large baking sheet. Arrange the squash, onions and walnuts along the middle of the pastry, ensuring you leave enough of a border to cover the Wellington.
4) Scatter the sage leaves and blue cheese over the top, brush the edges with the beaten egg and fold up and over to seal the contents. Brush with the egg and make a 4-5 slits in the top to act as air vents.
5) Bake in the oven for 30-40 minutes, covering with foil if the pastry starts to catch and burn. Serve hot with freshly steamed greens.
Recipe inspired by BBC Good Food.
600g squash, chopped (peeled or unpeeled depending on your preference)
2 cloves of garlic, peeled and sliced
Salt and pepper for seasoning
1 onion, peeled and sliced
1 inch piece of fresh ginger, peeled and chopped
1 chilli, sliced
1/2 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala
400g can of chickpeas, drained and rinsed
400mls coconut milk
200mls vegetable stock
150g spinach, chard or kale
1) Preheat your oven to 200C. Add the squash and one of the cloves of garlic to a roasting dish. Season and toss in 2 tbsp of rapeseed oil before roasting for 30-40 minutes or until the squash is cooked and turning golden. Take out of the oven and set to one side.
2) Make a paste by blending the onion, garlic, ginger and chilli in a small food processor with a pinch of salt. Alternatively use a sharp knife to chop the ingredients together on a chopping board.
3) Heat 1 tbsp of oil in a large pan and gently fry the paste for a minute or two, until the aromas are released. Add the ground spices and fry for another minute or so before stirring in the coconut milk and half of the stock.
4) Bring to a simmer and cook for 20 minutes, until the sauce starts to thicken a little. Add the squash, chickpeas and spinach and continue to cook for a further 10 minutes or until the squash has heated through and the spinach has wilted. Add a little more stock if required.
5) Squeeze a little lime juice into the curry before serving with rice.
Recipe inspired by adapted from an Olive Magazine recipe.