A healthy, protein-packed butternut squash chilli. Spiced, sweetened with honey and bulked out with delicious kidney beans and softened veggies.

The ultimate autumnal pie. The crunchiest topping. The lemon zest really cuts through the rich filling. Perfect.

Charred cabbage drizzled with an incredible creamy tahini miso dressing. Soft + crisp. The perfect side to any dish.

The key to this dish? Ginger. It brings a subtle heat that cuts the richness of the soup. Served with crunchy homemade garlic bread for dipping. Perfection.

Roasted butternut works unbelievably well in a mac and cheese. The crispy sage & rosemary leaves on top are also out of this world.

The homemade pittas chips are the perfect tool for scooping up your delicious rich butternut chilli.

So cheap, so easy, so veggie. The fennel and the artichoke work together beautifully.

Spicy lentils and charred, roasted cauliflower. An incredible pairing. Topped with a herby, cooling yoghurt sauce. One of the great veggie dishes.

The creamiest pasta of your dreams using the mighty butternut squash two ways. Blended into a thick sauce and roasted for a crispy finish. Scrummy.

Fermenting specialist Thom Eagle's cabbage kimchi is a quick recipe inspired by the Korean classic side dish.

Roasting and then blending your butternut squash creates a beautiful rich creamy sauce. Topped with crispy sage leaves this plate of food is something else.

Red miso is the funkier, saltier and sharper sister of white miso. Combine it with crispy, slightly sweet pork and cabbage for a flavourful fusion. Seema x

The ooziest orzo about. The Goat's Cheese brings that nice sharp kick to complement the rich roasted butternut. Such a freshy.

We spent a long time perfecting this broth. It is so savoury and rich. Topped with the charred veggies and a perfectly jammy egg.

Glazed with miso and maple, piled on top of tahini yoghurt and drizzled with a homemade chilli butter, these are set to be the best parsnips of your life.

Sticky, salty, sweet roasted roots with toasted pecans, thyme and umami-packed itsu miso. Delicious.

Roasted roots to welcome in the new season, can't beat 'em! We got all the ingredients from Aldi for just £4.09 per person. Bargain.

A great alternative to the classic - the creamy ricotta and the sweet roasted butternut squash are the perfect filling.

This pie makes great use of seasonal butternut squash as well as sweet caramelised onions and creamy goat's cheese. A true winter warmer.

We put butternut swquash to use in a traybake loaded with chorizo and chickpeas. You drizzle the dish with guindilla chilli salsa, but jalapeños work, too.

Great if you've ever got some leftover butternut squash kicking about. Topped with crispy smoked bacon & parmesan, this is the savoury brunch of your dreams.

The flavours of a mild curry blended up in soup form. Introducing Mob's Curried Squash Soup. Topped with chilli cheese croutons, she's a proper winter warmer.

Hasselbacking BNS is the way forward. The tops get all squidgy and charred, while the inside is perfectly cooked. Served with the freshest chimichurri dressing.

These sandwiches are the perfect mix of crispy, tangy and buttery. Filled with a creamy mayo made with Pret Chipotle Ketchup and pickled avocado, a dream.

This is a great recipe from Jamie Oliver's new cookbook, ONE, that's stuffed with lots of our favourite ingredients. Chilli, rosemary, and a hint of cinnamon.

This easy gratin uses peak season Ocado Own Range butternut squash to make a delicious weeknight dinner.

Zhoug is a spicy condiment from Yemen which comes in different varieties. This is a green version which contrasts beautifully with the sweet roasted squash.

An incredibly soothing plant-based curry. Rich with lemongrass, coconut milk, charred squash and tender lentils, this is going to be a new favourite of yours.

We used a whole squash to make charred slices with a crunchy seed topping and crispy skins. Pair it with citrussy courgette ribbons for the ultimate bite.

No pasta machine. No fuss. Just perfectly formed butternut ravioli. Give it a go MOB.

Brown butter mascarpone layered with tender seasonal vegetables, this is the perfect showstopper for your veggie Christmas.

Shake up your lasagne game with this beautiful dish. Crispy sausage. Caramelised squash sauce. Funky taleggio. A wonderful match.

This cheesy butternut squash gnocchi bake will give your fave mac and cheese recipe a real run for its money. Easy, cheesy goodness.

A glorious soup. Rich with roasted squash, scotch bonnet, ginger and peanut butter, it's going to bring the heat to those chilly winter days.

The winter salad to end all winter salads. Sticky and sour tamarind squash served with spicy crispy chickpeas and a swoosh of chilli yoghurt is heavenly.

Roast squash and caramelised sausage coming together to form one of the all time great gnocchi dishes. A hug in a bowl. Your MOB are going to love it.

Our vegan version of a Thai takeaway classic. Flavoured with punchy dried chillies and lemongrass, and served up with sticky Tilda Fragrant Jasmine Rice.

What's hand pie? A fancy word for a pasty. We picked up everything for these perfect pastries at Aldi.

Curried chickpeas and butternut folded into rice and baked with puff pastry on top – this hearty dish is comfort in one pan. Treasure it.

A delicious vegan soup recipe that'll warm you up from the inside-out. It's got a lovely smoky depth and gets a nice hit of creamy protein from the beans.

This recipe uses the whole butternut squash: coconut and sesame squash rings, creamy curry sauce, crispy skins and crunchy seeds for a warm and comforting meal.