Three cosy autumnal recipes

All using seasonal veg!

As the weather turns colder and the nights grow longer, there’s nothing like a hearty, home-cooked meal to warm you up. Autumn brings with it an abundance of seasonal vegetables, perfect for creating comforting and nourishing dishes. Here are three easy-to-make recipes that use autumn's best produce:

Roasted butternut squash soup

A classic autumn favourite, this roasted butternut squash soup is smooth, rich, and full of flavour. Perfect for lunch or dinner, it’s both filling and healthy.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 carrots, peeled and chopped
• 1 onion, roughly chopped
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• 1 litre vegetable stock
• Salt and pepper to taste
• A sprinkle of fresh thyme or parsley (optional)

Method

1. Preheat your oven to 200°C (180°C fan/gas mark 6).
2. Place the butternut squash, carrots, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes until the vegetables are tender and slightly caramelised.
3. Transfer the roasted vegetables to a large pot and add the vegetable stock. Blend everything together using a hand blender until smooth. If you prefer a thinner soup, add a bit more stock.
4. Heat the soup gently, then serve with a sprinkle of fresh herbs and a slice of crusty bread on the side.

Autumnal root vegetable bake

This rustic root vegetable bake is full of flavour and makes for a hearty, comforting dish. It’s packed with seasonal favourites like sweet potatoes, parsnips, and carrots.

Ingredients

• 2 large sweet potatoes, peeled and sliced into rounds
• 2 parsnips, peeled and sliced
• 2 carrots, peeled and sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 150ml vegetable stock
• 50g grated cheddar cheese (optional)
• Fresh rosemary or thyme (optional)

Method

1. Preheat your oven to 190°C (170°C fan/gas mark 5).
2. In a large baking dish, layer the sweet potatoes, parsnips, carrots, and onions. Drizzle with olive oil and scatter the minced garlic on top.
3. Pour the vegetable stock over the vegetables and season with salt, pepper, and fresh herbs if using.
4. Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil, sprinkle with grated cheddar cheese if using, and bake for another 15 minutes until the vegetables are tender and the top is golden.
5. Serve as a main course or as a side dish with your favourite protein.

Leek and potato gratin

This comforting leek and potato gratin is the perfect warming dish for a chilly evening. Creamy and cheesy, it’s a satisfying meal that’s easy to make.

Ingredients

• 4 medium potatoes, thinly sliced
• 2 leeks, cleaned and thinly sliced
• 2 cloves garlic, minced
• 200ml double cream
• 100ml milk
• 100g grated cheddar cheese
• Salt and pepper to taste
• Fresh thyme (optional)

Method

1. Preheat your oven to 180°C (160°C fan/gas mark 4).
2. In a saucepan, gently heat the double cream, milk, minced garlic, and a pinch of salt and pepper. Stir occasionally until warmed through.
3. In a large baking dish, layer half of the potatoes, then top with the sliced leeks. Add the remaining potato slices on top.
4. Pour the warm cream mixture evenly over the layered potatoes and leeks.
5. Sprinkle the grated cheese on top, along with fresh thyme if desired. Cover the dish with foil and bake for 30 minutes.
6. After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbling, and the potatoes are tender.
7. Serve as a warming main or as a side dish alongside roast vegetables or salad.

Enjoy!