Twice-baked squash soufflés with fontina and spinach sauce

By Theo Randall From Saturday Kitchen Ingredients For the soufflés 400g/14oz butternut squash, peeled, seeds removed olive oil, for drizzling 45g/1¾oz unsalted butter, plus extra for greasing 45g/1¾oz plain flour, plus extra for dusting 500ml/18fl oz hot full-fat milk 250g/9oz …

Baked scallops, pickled crown prince squash and winter broth

By Tommy Banks From Saturday Kitchen Ingredients For the baked scallops 2 extra-large hand dived scallops, prepared by your fishmonger 1 clean scallop shell, opened 20g/¾oz unsalted butter 20g/¾oz apple juice flaked sea salt For the pickled crown prince 200g/7oz …

Creole spiced squash with molasses chicken, crispy chickpeas and coconut rice

By Shivi Ramoutar From Saturday Kitchen Ingredients For the Creole seasoning 1 tbsp cumin seeds 1 tsp fennel seeds ¼ tbsp black peppercorns 1½ tbsp sea salt 2 tsp oregano ½ tbsp cayenne pepper ½ tbsp paprika 1½ tsp onion granules 1½ tsp garlic granules ¼ tsp turmeric For …

Butternut squash quiche with rack of lamb and celery remoulade

By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 1 x six-bone rack of lamb, fat trimmed and cross-scored 2 tbsp Madeira 1 garlic clove 2 rosemary sprigs salt and freshly ground black pepper For the butternut squash quiche 1 butternut squash, …

Chinese dumplings with mushrooms and butternut squash

By Glynn Purnell From Saturday Kitchen Ingredients For the dumpling dough 250g/9oz plain flour, plus extra for dusting pinch salt 20ml/¾fl oz olive oil 125ml/4fl oz warm water For the filling ½ butternut squash, peeled drizzle of olive oil 50g/1¾oz butter 150g/5½oz wild …

Butternut squash ravioli with fried sage leaves and sun-dried tomatoes

Preparation time 1-2 hours Cooking time 30 mins to 1 hour Serves Serves 4 Hairy Bikers recipes From Hairy Bikers Everyday Gourmets Ingredients For the filling 500g/1lb 2oz butternut squash, peeled, de-seeded, chopped into 4cm/1.5in …