Nigella's Autumnal Pumpkin and Squash Recipes

Pumpkin and Goat's Cheese Lasagne

One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I'm not eating, I'm thinking about what I might want to eat, and the notion of pumpkin la…

Roast Stuffed Pumpkin With Gingery Tomato Sauce

There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or th…

Thai Yellow Pumpkin and Seafood Curry

It's a good idea to have something up your sleeve that you can cook quickly, and simply, when you've got friends coming over to supper midweek after work. This is that something. Don't let the length…

I have made this recipe umpteen times now. And, without fail, the guests ask for the recipe!

Butternut Squash With Pecans and Blue Cheese

Although this started off as a Christmas-time recipe, I have found that I cook it pretty much year round: the sweet squash is tangily countered by the blue cheese and the nuts bring gorgeous crunch, t…

Butternut and Chick Pea Soup With Bulgur Wheat

This is a comforting, deeply flavoured meal of a soup. I love an Italian minestrone, and I wanted to make a soup that drew on that, but within a different flavour range. So here the sweetness of onion…

Butternut and Sweet Potato Soup

Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and p…

Pappardelle With Butternut and Blue Cheese

This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its neces…

Sweet Potato, Ginger And Orange Soup

I have this regularly for supper, and I tend to make life easier for myself by always having a stash of baked sweet potatoes in the fridge. If you don't, I advise baking the potatoes the night before,…

Sweet Potato Macaroni Cheese

I’m just going to say it: this is the best macaroni cheese I’ve ever eaten. I don’t feel it’s boastful to say as much, as the greatness lies not in any brilliance on my part, but in the simple tastes…

Sweet Potatoes With Marshmallows

The American tradition of cooking sweet potatoes with marshmallows is a bit of a leap for the European reader. But it always pays to keep an open mind. I find myself strangely compelled by the lusciou…

Butternut and Pasta Soup

This is a robust and bolstering soup — I make it for lunch when it’s cold and I want to cook something easy and comforting, but with some distracting chopping involved. If you don't wish to use the dr…

Butternut Biryani

This is the vegan version of my Indonesian-Inspired Chicken Biryani, although it is splendid enough in its own right. Still, this is how it came to be, though I thought it would be easier for you to h…

Butternut and Sweet Potato Curry

This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the…

Butternut And Halloumi Burgers

While these are not actually burgers, there is something meaty about a slice of roasted butternut squash that lends itself to this way of eating, and the salty halloumi, welded on by the heat of the o…

Double Chocolate and Pumpkin Seed Cookies

While there is no shortage of chocolate cookies on this site (from the Mine-all-Mine Sweet and Salty Chocolate Cookies to the Christmas Chocolate Cookies, taking in the gluten-free Triple Chocolate Bu…

No-Churn Brandied Pumpkin Ice Cream

The genesis of this particular recipe is the Pumpkin Bundt Cake or, rather, the fact that having made it, I had a small amount of pumpkin purée left over. I paired it with half a tin of condensed milk…

Pumpkin Bundt Cake

It’s no secret that I love a bundt cake: it just looks instantly celebratory. Plus, once you have the tin (and if you don't, you can bake this cake in a 20cm/8 inch square tin) you do want to get good…

Pumpkin Cheesecake

The pumpkin component here may come out of a can, but I don’t see that’s anything to be apologetic about. By all means, make your own purée if you prefer (making absolutely sure it is as drained as dr…

I made this for a dinner party recently, and it was an absolute hit! When I first read the recipe, I wondered if I should add spices to make it more like a traditional pumpkin pie. I decided to follow Nigella's recipe to the letter, and I am so glad I did! The balance of flavors is perfect. The pumpkin is subtle and shines just enough. It is so much better than a standard pie filling! Definitely adding this to the Thanksgiving table!!