Alexandra Dudley as some of you may already know is an artist, author and entrepreneur who has a distinct passion for food. This autumn Alexandra is celebrating all things squash. From roasted squash with sage, honey and spices to squash in desserts, there are so many types to try and so many ways to cook this marvellously vibrant food. Here are a few of our favourites:
Made using beautifully bright delicata squash, this recipe calls for shallots, chestnuts, sage and a zesty almond pesto. You can serve this as a starter or side, plus you can store any leftover pesto (or spread it on a piece of toast). Try the recipe for yourself here.
This recipe uses acorn squash, named for their shape, they are usually dark green on the outside and a vibrant orange at the centre and happens to taste sublime with a touch of spice. Try this recipe for spice roast acorn squash with girolles and crispy kale here.
Originally made as an experiment, this fudgy chocolate, pumpkin swirl cake recipe is the perfect autumn indulgence whilst being guilt free as it’s vegan too!
As Autumn starts to turn to winter and Christmas looms, a slightly healthier, lighter feeling recipe is sometimes called for between the festival of heavy, rich food eating. This recipe for roast butternut squash with cranberries, smoked burrata, hazelnut sage pesto and crispy sage is absolutely wonderful. Serving 6-8 people it’s a great alternative to meat or perfect alongside it.
In other exciting news, we thought we’d share ‘Come For Supper’, which is a weekly podcast hosted by Alexandra where she speaks to an array of different restauranteurs, chefs, authors, actors or artists who all love to cook and entertain – recent guests have included Melissa Hemsley, Nathan Outlaw and Donna Hay. Listen to the podcast via Apple podcasts, Spotify and Acast or find out more here.
Images: Alexandra Dudley