Month: November 2019

It’s getting cold outside, it’s just passed Halloween and most of the UK is either celebrating school half term or about to return to school. So here is a perfect recipe to use up the spare pumpkin from all that lantern carving.
​I love Autumn. Not so much the darker mornings, but definitely the crisp, bright days and the changing colour of the leaves. And the food. Local apples, pears and stone fruit just begging to be baked into a crumble. Tons of root veggies for soups, stews and curries. But especially the reappearance of squash. There are so many varieties of squash available now and they are such a versatile vegetable.
This baked rice dish is one of my favourites. Mushroom and roasted squash warmed up with sweet paprika and baked to give a crunchy topping.
This warming, Autumn comfort food dish is actually the perfect store cupboard dinner. You could use dried mushrooms and frozen squash and get a pretty decent result. But at this time of year, with so many varieties of squash available it seems a shame not to buy fresh.