The best of autumn's bounty, the colourful pumpkin and butternut squash. Their delicious rich flesh makes a fantastic soup starter or a warm winter lunch or supper with a chunk of bread and a hunk of ...

Once cut, squashes and pumpkin should be wrapped in cling film, stored in the fridge and used within a week. Freeze cooked or pureed squash in plastic bags or firm containers for 6-8 months.

Looking for ideas to use up pumpkin? Discover our all-time favourite recipes for seasonal squash, from pumpkin pies and cakes ...

Blend the flesh into smooth, thick soups, finished with a swirl of cream - a small pumpkin can provide a satisfying meal for one. Bake small pumpkins and stuff with rice and spices such as ...

This recipe serves six and can be found in Mary Berry’s cookbook ‘Stress-free Kitchen’. Sharing it online, the former Great British Bake Off star said: “Unlike pumpkin, butternut squash is ...

Pumpkin puree is just that: plain pumpkin (or sometimes, another winter squash) that's been processed ... spices in addition to the puree. For this recipe, look closely at your can to make sure ...

In fact, anywhere you can use an orange squash, you can use pumpkin, and vice versa, like in these butternut squash recipes. Orange squashes are a great source of fiber, vitamins, and minerals ...