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Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.
A warming vegetarian dish featuring tender butternut squash and chickpeas cooked with aromatic Bengali spices, ginger, and chillies.
A moist vegetarian fruit cake using roasted butternut squash purée, rum-soaked dried fruits, and warming spices, served with whipped cream.
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
A fragrant vegetarian stew featuring butternut squash simmered in a spiced coconut milk broth with lemongrass, chillies, and warm spices.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.
Savory-sweet pancakes filled with caramelized butternut squash, diced apple, and Greek yoghurt, finished with a drizzle of honey.
Pan-fried oat-crusted pork escalope served with a creamy sautéed apple and butternut squash sauce.
A filling winter soup featuring roasted squash, tomatoes, and chestnuts, served with cheesy brie and mustard croûtons.
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Homemade gnocchi in a creamy chestnut and butternut squash sauce served with pan-roasted salmon fillets.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
A rich beef stew with parsnip, butternut squash, and fluffy dumplings baked in the oven until golden and tender.
Roasted cod fillets served on a medley of diced winter root vegetables with a rich, tangy lemon butter sauce.
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
A fragrant vegetarian vegetable korma served with handmade chickpea flour chapattis, topped with ground almonds and fresh coriander.
Moist vegan cupcakes made with butternut squash and buckwheat flour, topped with a creamy tahini and maple syrup icing.
A gluten-free vegetarian minestrone using julienned butternut squash strands instead of pasta, simmered with chickpeas, tomatoes, and cavolo nero.
Roasted butternut squash stuffed with Camembert cheese served alongside smoky griddled baby leeks for a decadent vegetarian meal.
Microwavable butternut squash sponge pudding served with a warm, sweet orange cream sauce.
A sophisticated squash soup enhanced with lime and spinach, topped with a perfectly poached egg and extra virgin olive oil.
Creamy butternut squash soup flavored with fresh mussels and white wine, topped with golden sourdough croutons and fresh baby cress.
A creamy butternut squash and lime soup served with unique homemade bread baked in decorative clay flowerpots.
A creamy vegetarian soup featuring roasted butternut squash, white wine, fresh herbs, and a touch of lime juice.
A creamy butternut squash soup topped with homemade, crispy fried cheese gnocchi, fresh cress, and a drizzle of pumpkin oil.
Succulent mussels cooked in a creamy spiced broth served alongside crispy oven-roasted rosemary potato wedges.
A creamy, spiced dessert featuring infused fresh ginger and smooth butternut squash purée churned into a velvety frozen treat.
Succulent lamb racks coated in a savory Mediterranean herb crust served alongside a smooth, zesty lemon and mustard squash purée.
Pan-fried black bream served over a spiced butternut squash tagine and fluffy herb-infused almond couscous.
A quick, healthy vegetarian soup batch made with butternut squash, milk, and lime. Perfect for freezing and making ahead.
Pan-fried chicken breasts served with roasted squash wedges and a spicy, aromatic squash and mango chutney pickle.
Juicy lamb strips with pickled vegetables, toasted cashew nuts, and fresh salad leaves in a sweet and spicy chilli dressing.
Roasted venison loin served with creamy mustard butternut squash mash, roasted shallots, and a rich balsamic port wine reduction.
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
Breaded turkey parcels filled with ham and sautéed mushrooms, served alongside pan-roasted butternut squash with star anise and herbs.
Griddled butterflied mackerel served with pan-roasted butternut squash and a creamy homemade fennel and chicory salad.
Thai-flavoured chicken thighs and chunky vegetables simmered in coconut milk, served with steamed basmati rice and hand-made fried flatbread.
Chicken breast stuffed with Brie and tomatoes, wrapped in speck, served with roasted spiced squash and a red wine reduction.
Roast butternut squash wedges with fresh rosemary, thyme, garlic, and olive oil until golden-brown and tender.
Sauté butternut squash, aromatics, and tomato in stock, then blend with blue cheese for a creamy, flavorful vegetarian soup.
A vegetarian tart featuring caramelised squash, a crumbly pine nut pastry, and a refreshing chive yoghurt topping.
A quick, vegetarian butternut squash soup served in a roasted squash bowl, blended with garlic, stock, and milk.
Roasted vegetables and penne pasta in a rich tomato sauce, finished with a crunchy cheesy breadcrumb topping.
Roast butternut squash wedges coated in a blend of oregano, turmeric, and curry powder until golden and cooked through.
A healthy, comforting vegetarian tagine featuring chickpeas, squash, and aromatic spices cooked slowly for a deep, flavorful finish.
A low-cost, vegetarian risotto using pearl barley and butternut squash, flavoured with fresh sage and vegetable stock.
A fragrant Thai-style prawn and squash curry served over noodles with crispy garlic, shallot, and chilli garnish.
Pan-fried scallops served over a smooth butternut squash purée with salty Ibérico ham and toasted almonds for crunch.
A rich, slow-cooked venison stew with warming spices, served alongside smooth butternut squash mash and tangy braised red cabbage.
A filling, slow-cooked vegetarian stew featuring root vegetables, butternut squash, and light, buttery dumplings for a warming family meal.
An adaptable, easy one-pot vegetarian stew featuring butternut squash, coconut milk, and aromatic spices served with basmati rice.
Boil butternut squash until tender, then mash with butter and milk for a simple, creamy vegetarian side dish.
A turmeric-infused filo pastry parcel filled with spiced chicken, crisp bacon, roasted butternut squash, and toasted pine nuts.
A sophisticated vegetarian dish featuring tender spelt, roasted spaghetti squash, velvety nutmeg squash purée, and aromatic black truffles.
A hearty soup featuring browned lamb, yam, butternut squash, and potatoes simmered in a savory beef and noodle broth.
A warm salad featuring pan-fried butternut squash, crispy serrano ham, and a gentle broad bean and balsamic dressing.
A fragrant vegetarian stew featuring sautéed butternut squash, leeks, and peppers finished with a creamy wine sauce and herb-infused rouille.
Chicken breast stuffed with garlic and cheese, served alongside a creamy, cheesy butternut squash and smoked garlic mash.
Roasted butternut squash and peppers tossed in a citrus soy dressing and topped with toasted nuts and peppered goats' cheese.
Boil squash, sauté cabbage, then roast both with orange juice, sugar, and salt before topping with sesame seeds.
A fragrant Caribbean curry with chicken, tropical fruits, and vegetables simmered in coconut milk and spices.
Vegetables are encased in savory turmeric pastry to create delicious snacks perfect for picnics or sunshine dining.
Wholesome vegetarian pastries packed with chestnuts, lentils, and spinach, served with a chunky homemade cranberry, cinnamon, and apple sauce.
Fresh herbs and seasoning enhance roasted butternut squash, cooked in the oven until tender and golden-brown.
A quick Indian-style stir-fry using leftover roast beef served alongside spiced broccoli and sweet-and-sour butternut squash.
A delicious dairy-free soup featuring roasted butternut squash, red pepper, and ginger, blended until smooth and served hot.
Crispy savory pasties filled with roasted butternut squash, salty Serrano ham, Gruyère cheese, and fresh sage in short-crust pastry.
Spatchcocked quail paired with a fresh chestnut and butternut squash salad, dressed with honey and mustard.
Roasted spatchcocked quails served with a smooth butternut squash purée, crispy bacon lardons, lentils, and fresh rosemary.
Pan-fried lamb served over roasted butternut squash with a rich red wine and onion gravy reduction.
Boil spaghetti while roasting cubed butternut squash with garlic and thyme, then toss together with olive oil and fresh herbs.
A vibrant vegetarian soup featuring roasted butternut squash, sautéed garlic, potatoes, and fresh spinach blended until perfectly smooth.
A vegetarian pizza featuring a handmade dough base topped with a seasoned tomato sauce and sautéed butternut squash.
Roasted trout fillet topped with a basil and pine nut crust, served with butternut squash and a tomato-thyme sauce.
Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.
A hearty beef and butternut squash broth slow-cooked for three hours and served inside a hollowed-out sourdough bread bowl.
Vegetarian soup made by caramelising squash and onions, blended until smooth and topped with crispy rosemary-seasoned squash peelings.
A comforting turkey and mushroom bake topped with mashed butternut squash, orange zest, and butter, then baked until golden.
Roast butternut squash halves stuffed with a spiced mixture of caramelised onions, ginger, and sultanas for a flavorful vegetarian dish.
A comforting roasted vegetable soup blended with warm spices and topped with a creamy, tangy blue cheese and buttermilk sauce.
A lean, tasty twist on shepherd's pie using goat meat, savory vegetables, anchovies, and a cheesy potato mash topping.
A substantial salad featuring roasted spicy squash, wilted pak choi, baby spinach, olives, and optional goat's cheese.
Pan-seared monkfish tail seasoned with rosemary and peppercorns, served over balsamic-glazed Puy lentils with roasted garlic butternut squash.
Hearty vegetarian pasties stuffed with roasted squash, creamy ricotta, toasted pecans, and sage, baked until golden and crisp.
Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.
A fragrant vegetarian curry featuring butternut squash, peppers, orange zest, and cream, topped with a dollop of Greek yoghurt.
Pan-seared sesame-coated swordfish served over a spiced butternut squash stew with steamed broccoli and fresh coriander garnish.
Pan-seared sirloin topped with a cheesy Stilton crust, served alongside a rich red wine sauce and sautéed butternut squash.
A creamy, healthy chicken stew with butternut squash and wine, slow-cooked for a filling and flavorful family meal.
A beautiful summer vegetable risotto featuring tomatoes, butternut squash, baby fennel, and mascarpone for a creamy finish.
A beautiful braided bread loaf filled with homemade basil pesto, roasted vegetables, feta, and walnuts, perfect for sharing.
Blend walnuts, flour, and squash to form dough, boil into gnocchi, and toss in aromatic infused sage butter.
Roasted butternut squash wedges topped with a vibrant pistachio herb pesto, crumbled feta cheese, and fresh pomegranate seeds.
Marinated venison medallions served with a rich sour cherry sauce and smooth pumpkin and potato mash.
A decadent bacon and egg bake layered with sourdough, ricotta, mozzarella, and roasted butternut squash, baked until golden and bubbling.
Fun carrot-shaped cookies made with butter, flour, grated carrots, and roasted butternut squash, decorated with fresh rosemary sprigs.
Roast butternut squash squares topped with caramelised onions, mushrooms, peas, and a creamy tarragon sauce.
A spiced pumpkin and squash tart featuring homemade shortcrust pastry and served with a rich, silky vanilla bean custard.
A savory vegetarian crumble featuring roasted butternut squash, leeks, and spices, topped with an oat crumble and basil oil.