More ways with butternut squash

Butternut-squash, macaroni and mozzarella bake

(below) Cut the ends off a small butternut squash, peel, deseed and cut into bite-sized pieces. Toss in some olive oil and roast for 15–20 minutes. Meanwhile, cook 400g of macaroni and drain. Melt 50g of butter in a pan, stir in 50ml of flour and heat before adding 500ml of milk. Whisk in 80g of grated Cheddar. Arrange the pasta, squash and small chunks of mozzarella in an ovenproof dish, then pour in the sauce. Top with 50g each of grated Parmesan and Cheddar, then bake for 15 minutes until golden.

Butternut-squash and redlentil curry

Fry a chopped onion in coconut oil until soft, then add 200g of chopped butternut squash and a crushed garlic clove. Scatter with a teaspoon each of crushed coriander seeds, turmeric and cumin plus 2 teaspoons of curry powder. Stir and cook for a few minutes. Pour in chicken stock to cover and add 100g of red lentils. Simmer gently until the lentils are soft and the consistency thickens. Serve with brown rice.

Butternut-squash filo tarts

Cut pastry into squares. Brush the inside of a muffin tin with butter and line each compartment with 4 overlapping squares, brushing butter between each layer. Bake for about 10 minutes until lightly browned. Meanwhile, fry small cubes of butternut squash with a chopped onion, a crushed garlic clove, rosemary, thyme and seasoning. When cooked, fold in handfuls of fresh spinach and stir until wilted. Scatter with toasted pine nuts and chopped feta, spoon the mixture into the filo cases and serve with salad.

The moment butternut squash arrives in the kitchen garden, I feel autumn, the time for comfort foods and earthy flavours, is truly upon us