I wanted to do another butternut squash recipe today and found Yotam Ottolenghi’s recipe for five-spice butternut squash in cheesy custard. Incase you don’t know……Yotam Otto…

Charred aubergines add a smokiness to this rich vegan pasta dish, which is finished with a creamy tahini sauce, crispy, golden cubes of aubergine and fresh parsley.

This is a great side for roast chicken, but it would also work very well stuffed into wraps or sandwiches

I’m going to talk politics a bit,so if you are just looking for a nice side dish for Thanksgiving, scroll down for the recipe, but be aware that that I am a powerful witch and even reading my…

This comforting pie makes for a great celebratory centrepiece, and a refreshing alternative to a nut roast. It benefits from being assembled the day before, giving it a good amount of time to set in the fridge before baking. You can also cook it in advance, just reheat at 175C for 20 minutes before serving.

Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It’s perfect for a festive brunch, as it’s filling enough to keep you going until the big feast, and special enough to really feel like you’re celebrating. Serve this with some lightly cooked greens, if you like.

I love the autumnal combination of squash, orange and hard herbs, and this take on the theme is especially fresh. Blitzing orange zest into olive oil is a quick way to infuse it without having to heat it up or wait very long. The oil is also lovely on salads, roast veg or fruit and yoghurt, so make double if you want and keep in a sealed jar