Artichoke, beetroot, butternut squash, celery, kale, leek, parsnips, potatoes, pumpkin, swede, turnips, wild mushrooms.
Brill, crab, goose, haddock, hake, halibut, lemon sole, lobster, monkfish, mussels, oysters, plaice, scallops, sea bass, turbot.
Focus on Butternut Squash…
It wouldn’t be autumn, if we didn’t include Squash somewhere on our seasonal foods list. Butternut Squash has a sweet and nutty taste akin to Pumpkin and is highly versatile. It can be roasted, pureed into soups used in bread and baked goods and mashed.
It is a great source of phytonutrients and fibre. Its seeds can be eaten both raw and roasted and are high in Protein and a source of the mood boosting Amino Acid Tryptophan.
Butternut Squash is a good source of B vitamins, particularly B6, great for Vitamin C and E. It is especially good as a source of Vitamin A and beta-carotene. As for its mineral profile, there are a good range but notably, Manganese, magnesium and Potassium.
TIP: Choose a squash that has a longer neck because the hollowed out part that contains the seeds is contained in the body. By choosing a longer necked one you get more flesh.
Next: to get you started here is one of Chef Kerry’s squash recipes
Chef Kerry’s Butternut Squash, Chicken and Lentil Curry.
1 lb. Chicken breast – chopped
1 x Onion –chopped
1 x Red Chilli – chopped
1 x Red Pepper-chopped
1 lb. Butternut Squash – chopped
3 1/2oz Red Lentils
1 x tbsp. crushed Garlic
1x tbsp. crushed Ginger
½ lb. chopped Carrots
½ lb. chopped Veg. e.g. (Broccoli, Cauliflower etc.)
3 x tbsp. Curry Powder
2x 400g cans chopped Tomatoes
7 floz Stock
14 oz. Frozen Peas
Fresh chopped Coriander
Salt and Pepper
Get all the vegetables and Chicken chopped and prepared. Place all ingredients into a large Saucepan except Coriander. Stir well and bring to the boil then turn down to a simmer for 20-25 mins.
Keep Stirring occasionally, add seasoning and continue to cook until lentils and vegetables are cooked through.