I’ve grown more than ten varieties of squash and pumpkin at my allotment this year. I’ve done that partly for the 10th annual squash and pumpkin show in Dorking, partly to eat, but also because I find them very intriguing to grow. The seeds can turn up all sorts of variations in size, shape, quantity and colour.
As we approach the Autumn the fruit are becoming available fresh on demand – lovely healthy ingredients to see my family through the winter with soups, curries, pasta dishes and desserts! Squash will keep for many months, making them an ideal crop to store – but you need more than one recipe up your sleeve to avoid pumpkin fatigue.
As with the 30 courgette recipes I compiled last month (to deal with one allotment glut), I’ve sourced and listed 30 squash and pumpkin recipes below. Specific squash and pumpkin varieties are mentioned (as listed below) but for the most part they are interchangeable. I’d certainly not hold back from trying something different to those recommended – you may even improve on a recipe:
- Butternut Squash
- Crown Prince
- Uchiki Kuri
- Turks Turban
- Jarrahdale
- Black Futsu
- Golden Hubbard
SOUP RECIPES
Roasted butternut squash soup (1 butternut squash)
– BBC Good Food
Butternut Squash Soup (3 small butternut squash, about 1.6kg total weight)
– Mary Berry
Superb squash soup (2kg butternut squash, onion squash or musque de Provence)
– Jamie Oliver
Roasted Crown Prince Squash & Carrot Soup (1 large Crown Prince Squash)
– The Foodie Family Blog
Roasted Red Kuri Pumpkin & Coconut Soup (4 to 4 1/2 pounds red Kuri squash)
– Kitchn
Roasted Pumpkin Soup with Melting Cheese (1 pumpkin, weighing 3-31/2 lb (1.35-1.6 kg)
– Delia Online
GOULASH / CURRY RECIPES
Green masala butternut squash curry (500g butternut squash)
– BBC Good Food
Vegetarian Goulash with Butternut Squash (1/4 butternut squash)
– The London Cook Book
Pork and pumpkin curry (750g pumpkin (or butternut squash)
– River Cottage
Pumpkin curry with chickpeas (1kg of pumpkin or squash)
– BBC Good Food
Chicken and Butternut Squash Satay Curry (1 medium to large butternut squash)
– Scrummy Lane
Sri Lankan Butternut Squash Curry (1 large butternut squash)
– The Happy Foodie
STUFFED / ROASTED / TORTILLA / FRIES RECIPES
Easy Homemade Pumpkin Tortillas (1/4 cup pumpkin puree)
– Well Floured
Baked Pumpkin Fries (1 small pumpkin)
– Chef Times Two
Stuffed butternut squash (1 large butternut squash (about 1.5kg) or 2 small ones)
– River Cottage
Baked squash – stuffed with nutty cranberry-spiked rice (1 butternut squash / 1.2kg)
– Jamie Oliver
Stuffed Turban Squash (3lb / 1.5kg Turks Turban squash)
– Food
Roast Stuffed Pumpkin with Gingery Tomato Sauce (3.5kg pumpkin preferably French pumpkin / White Lumina or Jarrahdale pumpkin)
– Nigella
PASTA / RISOTTO / CHILLI RECIPES
Bacon & pumpkin pasta (500g pumpkin or butternut squash)
– BBC Good Food
Pumpkin Bolognese with Pappardelle (1/4 of a small-ish sized pumpkin / squash)
– Love and Olive Oil
Creamy chicken and pumpkin pasta (2 cups Roasted pumpkin)
– Taste.com.au
Meatballs with Roasted Tomato, Pumpkin and Chickpea Soup (500g pumpkin, diced)
– Good Chef Bad Chef
Pumpkin risotto (1 small pumpkin or butternut squash)
– BBC Good Food
Pumpkin Chili (3-pound / 1.5kg pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard)
– Kitchn
Squash Lasagna (1 kg Squash Butternut, Uchiki Kuri or Black Futsu)
– Tolhurst Organic
DESSERTS RECIPES
Pumpkin passion cupcakes (200g coarsely grated pumpkin or butternut squash flesh)
– BBC Good Food
Pumpkin Pie (700g pumpkin (or butternut squash) flesh)
– Waitrose
Perfect Pumpkin Pie (1 small culinary pumpkin or medium butternut squash)
– The Guardian
Pumpkin Cake (500g pumpkin (peeled weight) coarsely grated)
– Oetker
Pumpkin Fudge Brownies (1/2 cup of cooked pumpkin flesh puree)
– Heather Christo
