Squash season is upon us
If your FYP is already flooded with pumpkin spice everything, it’s time to take it to the next level. Chef Ravinder Bhogal just dropped some recipes that are making me rethink everything I know about autumn produce. Whether you’re grabbing a kabocha, crown prince, or delicata, these varieties are all lowkey interchangeable, so just grab whatever looks best at the store.
Make it a meal
If you want the ultimate comfort, try a pumpkin congee. It’s a total vibe for breakfast or a cozy dinner. You’ll roast the squash until it's caramelized, puree it, and fold it into a porridge made with short-grain rice, miso, garlic, and ginger. Top it with chilli oil and pumpkin seeds to really make it pop.
For a Sunday roast that won't have you stuck at the sink for hours, a one-pan chicken and squash dish is the move. You’ll brown a whole chicken, then cook it right in the same pot with squash wedges, white wine, stock, and a splash of cream. It’s giving wholesome, domestic energy.
Don't forget the dessert
Finally, if you're carving pumpkins for Halloween, save the flesh! You can use it to whip up some spiced cookies. You’ll microwave the squash until it’s soft, mash it up, and mix it into a dough with cinnamon, ginger, and cloves. Pro tip: chill the dough for 40 minutes before baking to get that perfect texture. They honestly ate with these.
Why it matters
Food waste is an L, and learning how to use your whole pumpkin instead of just tossing the guts is a practical way to keep your grocery bill down while eating elite, seasonal meals.
