From brownies and traybakes to curries and roasts, these butternut squash recipes will definitely impress.
Packed with meaty Cumberland sausages and filled with seasonal veg goodness, this traybake feeds a family of 4 and requires minimal washing up
Carl's daughter has an announcement – she doesn't want to eat animals anymore. But with a little help from Tesco's plant-based ranges, they can still enjoy his famous sausage casserole with a simple swap - perfect for Veganuary too.
A healthy, veggie Thai-inspired dish to to treat your tastebuds
Use leftover roasted butternut squash to make this lovely autumnal midweek gnocchi recipe. Instead of boiling your potato dumplings, this recipe fries them instead, creating a crispy coating ready to be tossed with roasted squash, fresh sage leaves and spinach.
A speedy veggie rice bowl using leftover roasted squash
We've taken the well-loved dish mac 'n' cheese and packed in root veg and spices to create a delicious twist that's budget- and freezer-friendly. There's even leftover cheesy sauce to make the Cheat's creamy chicken and spinach curry.
Traybakes such as this veggie sausage version are perfect for a stress-free, tasty dinner
You can't go wrong with a chicken traybake and this fruity number featuring budget-friendly chicken drumsticks is sure to be a new favourite family meal.
This butternut squash stew is proper feel-good food for chilly days – it's loaded with flavour, warming spices and bonus points for providing 3 of your 5-a-day. Everyone will tuck into a bowl, vegan or not!
This cosy, wholesome vegan stew is just the thing for chilly evenings. It's packed with 3 of you 5-a-day and comes together quickly - we've used frozen butternut squash to save you time chopping! Ladle it over rice or serve with crusty bread for dipping. Make-and-freeze ahead for nutritious midweek meals when you need them.
Roasted squash and grapes add warmth to this winter salad that's packed with flavour and crunch.
A hybrid between a loaf and a frittata, this clever bake really packs in the veg, providing 2 of your 5-a-day. It’s delicious served warm with a salad for a light meal, while the leftovers are just as good sliced up and packed into lunchboxes to make a satisfying midday meal.
Roasted squash gives a lovely depth of flavour and texture to this houmous recipe, perfect to serve to little ones from around 7+ months*. It makes a big batch, see our tip for freezing and check out our homemade wholemeal wraps, perfect for dipping.
This hearty and wholesome slow-cooker chilli, with gentle warming spices, is one of the most versatile baby weaning recipes – suitable for infants from 12+ months*, but it also makes a great meal for all the family. Once you've prepped the chilli, you can let it slow-cook during the day while you get on with other things, plus you'll have some leftover mini portions for the freezer – bonus!
Frozen squash and quick-cook orzo pasta make this one of the easiest weaning recipes. Suitable from 10+ months weaning stage*, this is creamy and delicious yet packed with goodness. There's no need to prepare a different dinner for the grown-ups either – this dish serves 2 adults and 2 children, then freeze half the sauce for more meals – ace!
If you’ve not tried fruit in your salad before, you’re missing a trick. Clementine’s add a pop of juiciness and go so well with the fresh herbs. Lucy's recipe counts towards 2 of your 5-a-day and is a source of fibre, all whilst delivering big, bright flavours. It's great on its own or works well as a side dish too.
This nutritious, plant-based stew uses pre-chopped veg for speed, protein-rich tinned kidney beans and creamy peanut butter. And better yet, we reckon you’ve already got some of the ingredients in your cupboards!
Combine classic seasonal flavours in this easy cornbread recipe, with sage and gloriously sharp cheddar
This gorgeous vegetarian bake makes for a delicious Christmas dinner alternative. Loaded with roasted butternut squash, mushrooms, chestnuts, and plenty of mixed nuts, this classic nut roast is crammed with flavour and perfect for sharing
This is the perfect vegetarian alternative to a traditional beef lasagne
The buttery filo pastry of this vegetarian main crisps up beautifully, encasing sweetly-nutty and earthy vegetables, fragrant spices and the luxuriously creamy tang of Stilton cheese.
Spruce up al desko lunches with this gorgeous crustless quiche, loaded with creamy butternut squash, tangy Stilton, cranberry sauce and fragrant thyme
Combine seasonal squash with juicy pork sausages and fragrant sage for a creamy, indulgent pasta bake fit for a midweek meal
'Your freezer is your best friend when it comes to preparing for festivities and I make sure mine is stocked come November', explains foodie blogger Jade Greenhalgh. 'This versatile arancini is my fave – perfect as a starter, canapé or indulgent veggie main.’
Deliciously hearty and vegan, this parsnip and squash strudel with pine nuts and porcini makes an impressive Christmas main dish or side.
This simple gnocchi traybake heroes seasonal root veg. Stir the gnocchi through a silky ricotta and roasted garlic sauce, then top with toasted hazelnuts and crispy sage for some crunch.
This delicious frittata is packed with frozen veg to save you time chopping! Blitz up the eggs with basil and lemon for fresh and zesty flavours that pair beautifully with the butternut squash.
Pumpkin is a great ingredient for autumn cooking. Once roasted, it has a lovely sweet and earthy flavour that pairs beautifully with this tangy gochujang marinade. If you don't have any culinary pumpkins to hand, butternut squash is a delicious substitute.
With a spiced pumpkin cheesecake base and a melting s'mores topping, these tasty little bites are perfect for your Halloween party spreads. Or simply bake a batch for a cute teatime treat – you can use butternut squash if pumpkin isn't available.
These flaky filo pastry pies pack a festive flavour punch! Filled with a scrumptious mix of roasted butternut squash, miso and caramelised onion, with toasted pecans and zesty orange, they make the perfect veggie and vegan Christmas dinner main.
We've given shakshuka a festive glow-up by using seasonal veg. Butternut squash and kale are cooked in a harissa-spiced tomato sauce and topped with an egg - perfect for a Boxing Day brunch.
A warming winter dish that all the family will love. These enchiladas can use up any leftover veg, so have fun and experiment.
Prepare this stunning centrepiece to impress your vegan guests on Christmas day. Roasting a whole butternut squash, scooping out the sweet flesh and then filling with layers of chargrilled peppers, mushroom, chestnuts and spinach is really easy to do