The Best Autumnal Recipes
The best thing about the seasons changing has to be to array of foods to have! Forget salads, now autumn is here our taste buds are turning to soups, crumbles and all things comforting! To get you in the swing of the new season, we thought we would share a few autumnal recipes for you to get stuck into to make the most of this gorgeous time of year when the trees turn from green to gold!
Butternut Squash Soup with chilli & crème fraiche – serves 4
– 1 butternut squash
– 2 tbsp olive oil
– 1 tbsp butter
– 2 onions, diced
– 1 garlic clove, sliced
– 2 mild red chilli, deseeded and finely chopped
– 850ml hot vegetable stock
– 4 tbsp crème fraiche + more to serve
– Heat the oven to 180FAN and cut the squash into large cubes. Put in a roasting tin along with half the olive oil and roast for 30 mins, turning once during cooking
– Whilst this cooks, melt the butter with the rest of the oilive oil in a large saucepan and add in the onions, darlic and ¾ of the chilli. Cover and cook on a very low heat for around 20 minutes until the onions are completely soft
– Tip the squash into the pan and add the stock, onions and crème fraiche. Blend with a stick blender until smooth. Serve in soup bowls with swirls of crème fraiche and a few of the remaining chopped chilli.
Cheesy Autumn Mushrooms – serves 4
– 4 large field mushrooms
– 100g gorgonzola, crumbled
– 25g walnuts, toasted and roughly chopped
– 4 thyme sprigs
– Knob of butter, cut into small pieces
– Rocket leaves to serve
– Heat the oven to 180FAN. Place the mushrooms on a baking tray and scatter over the cheese, walnuts thyme sprigs and butter
– Pop in the oven and cook for around 10 minutes until the cheese has melted and the mushrooms are soft
– Place on a plate with the rocket leaves and serve!
Pear and Blackberry Crumbles – serves 4
– 4 large ripe pears, peeled and cubed
– 100g golden granulated sugar
– 250g blackberries
– 200g plain flour
– 100g unsalted butter, cold, cut into pieces
– 85g pistachios, roughly chopped
– 100g demerara sugar
– Heat the oven to 170FAN
– Place the pears in a medium-size pan, add in the granulated sugar and cook on a medium heat until the fruit starts to soften and releases juice. This should take about 10 minutes.
– Add in the blackberries to the pan and bring to a boil, then remove from the heat.
– Spoon the fruity mixture into 4 individual ovenproof ramekins or 1 large dish
– Place the flour, butter, and a pinch of salt into a large bowl and rub together with your fingers until the mixture looks like breadcrumbs. Stir in the pistachios and demerara sugar
– Sprinkle the crumble mixture over the fruit and bake in the oven for around 20-25 minutes until the top is golden! Enjoy!