5 WAYS TO USE YOUR AUTUMN VEG

Autumn vegetables are in their prime during October, and there’s nothing better than seeing seasonal vegetables on a menu. Root vegetables like beetroot, butternut squash, and parsnips, as well as cauliflower and carrots are popular autumn veg, and ideal for making a range of healthy, hearty dishes both vegan and vegetarian too.

The best thing about autumn vegetables is that they can be used in a variety of ways, in sauces, purée, soups or as the main dish – usually roasted with lots of lovely spices. The key to getting the most flavour out of root vegetables isn’t just in the cooking but what you pair them with. Here, we’ve got punchy salsa verde, salty miso, and nutty pesto, which really makes these root veggies sing.

ROASTED BUTTERNUT SQUASH & PESTO PASTA

INGREDIENTS: SERVES 4

• 1 butternut squash (roughly 700-800g), peeled, deseeded and cut into 2cm cubes
• 3 tbsp oil
• 2 tbsp pesto (or make your own)
• A ladle pasta water (preserved from cooking)
• 1 lemon, zested and juiced
• 1 tsp chilli flakes (optional)
• 350g pasta (casarecce or fusilli work well as they hold the sauce)
• 30g parmesan or vegetarian alternative, shaved
• large bunch of basil
• 2 tbsp toasted pine nuts

METHOD:

1. Coat the butternut squash cubes in olive oil and salt and pepper, and roast in the oven for 20-25 minutes in the oven at 180 degrees (fan).
2. Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water – about a ladle full.
3. Then, in a pan on a low heat, mix the pesto with the pasta, squeeze in the lemon, and add the leftover pasta water, tossing to make a sauce until all is coated.
4. Stir through the butternut squash chunks and season to taste.
5. Serve with parmesan, fresh basil and toasted pine nuts.

BEETROOT BURGERS

INGREDIENTS: MAKES 6 PATTIES

• 2 raw beetroots, peeled and grated
• 3 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 courgette, grated
• 2 large carrots, peeled and grated
• 100g/3½ oz porridge oats / oat flour
• 400g tin of chickpeas, drained
• 3 tbsp tahini
• 1 large free-range egg yolk
• 4 spring onions, thinly sliced
• 3 tbsp finely chopped fresh coriander
• Salt and pepper to season

Don’t forget your Burger buns, tomato, a type of cheese (goats cheese / feta / cheddar), lettuce, and avocado too.

Horseradish or wasabi mayo also works really well here!

METHOD:

1. To make the beetroot burger, heat 1 tablespoon of oil in a large frying pan, over a medium heat, then add the onion and garlic, and fry for 4–5 minutes, until soft. 
2. Add the grated vegetables and cook for 5 minutes – stirring often. Drain away any excess liquid released by the vegetables.
3. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. 
4. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.
5. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes before cooking. 
6. Use this time to prep your sauce / horseradish mayo / burger toppings.
7. To cook the burgers, either place in the oven for 20 minutes at 180 (fan) degrees or fry in a pan of oil, over a medium heat, for 2-3 minutes batches if necessary, until golden and hot through.
8. Serve with your choice of sides or lose the bun and simply serve with a salad.

BEETROOT CARPACCIO WITH GOATS CHEESE & PINE NUTS

INGREDIENTS: SERVES 4 (AS A SIDE / STARTER)

• 2 medium-size beetroot
• 100 g goat’s cheese – a hard one you can grate works really well with this
• Handful of microgreens / sprouting seeds
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• Handful of mint leaves, finely chopped (or sub for fresh thyme)
• ½ tablespoon lime juice
• 1 tsp honey
• 1 tsp mustard
• Salt / pepper
• 1 tbsp of pine nuts, toasted

METHOD:

1. Peel and wash your fresh beetroot then bake in the oven at 180 degrees (fan) for around 40 minutes until soft but still with some bite – to avoid too much roasting, cover in tin foil.
2. Thinly slice the beetroot and lay on the serving plate.
3. In a bowl, mix the olive oil, apple cider vinegar, fresh mint leaves, honey, mustard and a pinch of salt. 
4. Wisk all the ingredients together until combined then drizzle over the beetroot.
5. Take the hard goat’s cheese and grate large slices (as you would with parmesan) and sprinkle over the top of the beetroot.
6. Top with the sprouting seeds and pine nuts before service.

BUTTERNUT SQUASH & MISO SOUP

INGREDIENTS: SERVES 2-4 (STARTER OR MAIN)

• 2 tsp rapeseed oil
• 1 large onion, chopped
• 400g butternut squash, pealed, cut into chunks
• 2 garlic cloves, chopped
• 210g can butter beans, drained
• 1 veg stock cube
• 100g shredded kale, finely chopped 
• 2 tsp sesame oil
• 2 tsp toasted sesame seeds
• 2 tsp finely grated ginger
• 1 tbsp brown rice miso paste

METHOD:

1. Heat the oil in a large pan and fry the onion for a few minutes to soften. 
2. Add the squash and garlic, and stir for a minute.
3. Add the beans and stock cube, along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
4. Meanwhile, if topping with kale, remove from thick stalks and steam for 10 minutes, or saute in a pan, then toss together with the sesame oil, seeds and ginger – set aside – if making the soup ahead of time, save this step until just before service.
5. Add the miso to the soup, then blitz until smooth using a blender. 
6. If you want it a little thinner add some water and or butter.
7. Pour into bowls and top with the sesame kale mix to serve.

If you don’t want to use kale, simply fry some sesame seeds and sprinkle on top with a drizzle of sesame oil, and some cream if you like.

GRILLED CAULIFLOWER STEAKS WITH SALSA VERDE

INGREDIENT: SERVES 3-4

• 1 large head of cauliflower
• 1 tbsp flat leaf parsley
• 1 tbsp coriander
• 2 tbsp of tarragon
• 1 1/2 tbsp drained capers
• 6 small gherkins
• 1 small garlic clove
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 80 ml extra-virgin olive oil
• 2 tbsp oil
• 1 tbsp red wine vinegar
• 1/2 tsp lemon zest
• Juice of half a lemon 
• Salt and pepper

METHOD:

1. Preheat the oven to 200 degrees (fan).
2. Chop your cauliflower into ½ inch thick steaks then coat generously with salt, pepper and oil.
3. Place in the oven and cook for 20 minutes until brown and easily pierced with a knife.
4. Meanwhile, make your sala verde. Either finely chop all the ingredients and combine OR, place the parsley, coriander, tarragon, capers, gherkins, garlic, mustards, lemon juice, and olive oil into a chopper/blender and blend to form a paste – season.
5. Plate up the cauliflower steaks, drizzle with salsa verde and grate over a little lemon zest.