Serve this squash or pumpkin dish as a smart vegetarian main or dinner party side, packed with contrasting flavours such as sweet honey, sour cherries and salty crumbled cheese
Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice
Turn leftover squash – and the seeds – into a rich curry thickened with coconut milk and peanut butter. It’s a flavourful, eco-friendly meal that only needs 15 mins prep
Use courgettes or summer squash to make these flatbreads. Spread yogurt over the top, then pop on the roasted squash, pomegranate seeds and feta
When roasted, this squash can be pulled into long, spaghetti-like strands with a fork. Use in place of pasta, in salads, or with roasted fish or meat
Mash the squash in this ramen into the base to make a lovely creamy soup with a hint of sweetness. Top with purple sprouting broccoli or any veg you have in the fridge
Serve this hearty, healthy vegan stew for a comforting winter dinner. It’s packed with vitamin C and contains all five of your five-a-day
Take time caramelising the onions in this dish – cooked slowly for about 20 minutes, they’ll soften and become jammy and sweet. They’re the star of this tart
Make a veggie wellington with squash, beetroot and feta, all encased in puff pastry, as a showstopping main for Christmas
Try the salty, umami-heavy crunch of soy seeds along with pickled cucumbers to dress this wedge salad – it beats a classic bacon garnish any day
Make this vegan wreath as a showstopping Christmas centrepiece, or serve it alongside meat as an alternative to stuffing, adding texture to your dinner plate
Let your oven do the work for you with this easy autumnal traybake that makes the most of seasonal butternut squash. It will be a hit with the whole family
