October recipes

Adam Bush

Published: September 23, 2021 at 9:50 AM

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Be inspired to make the most of October's best ingredients, from creamy butternut squash to soft, chewy figs and dark, earthy kale

Want to know what’s in season in October? Looking for October recipe ideas? Use creamy, nutty butternut squash, chewy figs and dark green kale from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas for using leftovers.

Butternut squash

A butternut squash is a long, fleshy gourd with creamy, nutty orange flesh. It’s extremely versatile and works well across many cuisines. Try it roasted in wedges in a warm salad or blended into soups and risottos. See more of our butternut squash recipes here.

Squash mac 'n' cheese

Add cubes of roasted butternut squash to creamy macaroni cheese for an autumnal twist on this comforting, crowd-pleasing pasta bake.

A white baking dish filled with baked macaroni and a golden cheese topping

Figs

The fruit of the ficus tree, figs are soft, chewy and filled with small, edible seeds. Before the days of refined sugar, figs were often dried and used as sweeteners in cakes and bakes. Discover more fig recipes here.

Amaretto baked figs

Jammy figs are roasted with amaretto for a nutty sweetness. Serve with creamy mascarpone and crumbled amaretti biscuits for an elegant autumnal dessert.

White plates topped with mascarpone and halves purple figs

Guinea fowl

A wild game bird, guinea fowl are originally from Africa but are found throughout the UK. They have a flavour similar to that of chicken or pheasant, with a slightly darker, gamier meat. Check out more of our guinea fowl recipes here.

Roast guinea fowl in white wine sauce

Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast.

A black baking dish filled with a roast bird on a bed of creamy sauce

Kale

Kale is from the brassica family. With dark green, frilly leaves, it’s extremely nutrient-rich. You can either buy it on the stalk or chopped and in bags, but it’s best to remove and discard the tough, woody stalk before cooking the leaves. Find more kale recipes here.