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Best in season: Squash

Why not give these much favoured brunch, lunch or supper dishes a seasonal spin with sweet and earthy squash

Top of the crops

In season from September to December, vividly coloured squash don't just look attractive, they're also high in vitamin A and C and will also keep fresh for longer than most vegetables. Keep in a cool, dry, aired place in your kitchen or pantry and they should keep sweet and ready to eat for three months or more.

Why not try something a little different from your usual golden orange version? Tiny patty pans are great roasted whole, while round green kabocha with vibrant orange flesh make a great pumpkin pie. And if you fancy coquina or classic butternut, try them mashed with a dollop of crème fraîche. Look out in store for our range of colourful squash.

TIP: If you want to pick a perfect squash, go for the ones that feel weighty. A heavy squash indicates a high moisture content, which means a juicy, sweeter flavour.

Best in season: squash

Recipe: Spicy squash tacos

  • COOK:
      40 min  
  • SERVING
    475 cal
  • EFFORT
    Easy
Spicy squash tacos

Nutritional info per serving

  • Calories: 475
  • Fat: 22.5g (4.5g saturated)
  • Carbohydrates: 53.9g
  • Sugar: 14.7g
  • Fibre: 9.6g
  • Protein: 9.9g
  • Salt: 1.10g
 

Ingredients

SERVES 4

1 butternut squash, peeled, deseeded and thinly sliced
1 tbsp chipotle chilli paste
3 garlic cloves, unpeeled
1 tbsp olive oil
1 red onion, sliced
100ml white wine vinegar
1 tbsp sugar
2 avocados
Juice of ½ lime
¼ bunch coriander,
chopped, plus leaves to garnish
8 tacos

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Combine the squash, chipotle chilli paste, garlic and olive oil in a roasting tray and roast for 35-40 minutes.
  2. Meanwhile, put the sliced onion in a dish. Heat the vinegar, sugar and 50ml water in a small pan. Bring to the boil, then pour over the onion. Set aside to cool.
  3. Crush the avocados with the lime juice and coriander, and season to taste.
  4. Generously spread the base of each taco with avocado. Top with the roasted squash and the cooled, soused red onion. Garnish the folded tacos with coriander leaves to serve.

Four ways with squash

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Great for speedy midweek suppers

Try this easy sage and pine nut pasta recipe when you need a crowd-pleasing dinner fast

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Great for lazy sunday brunch

Who said pancakes had to be sugary? Whip up a batch of these nourishing pancakes come the weekend for friends and family

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Food inspiration

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Also in season: Baby rainbow carrots

Autumn is the best time to enjoy these colourful, sweet root vegetables. Try our recipes that look as good as they taste

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