Seasonal Autumn Starters

Why Cook with Autumn Produce

Autumn is a good time to make the most of what is in season. Vegetables and fruit at their natural peak tend to taste better, and prices are often lower when supply is plentiful.

A simple starter made with fresh seasonal ingredients can set the tone for a dinner. The recipes here use produce that should be easy to find at supermarkets, farm shops or local markets during the autumn months.

What to Look For

Squashes and pumpkins are the obvious choices. Squashes appear from September, while pumpkins tend to arrive closer to October. Butternut squash is widely available, but Crown Prince, Delica and Harlequin varieties are worth trying if you spot them.

English pears come into season now, along with apples. Borlotti beans, though originally Italian, are increasingly grown in the UK and appear fresh in their speckled pods at farmers markets.

Foragers can look out for chestnuts and blackberries, though these are less predictable and depend on where you live. Hedgerows in rural areas tend to be the best source.

Your situation may be slightly different. ask a question below ↓ and our editorial team will reply with our advice.

Roast Squash and Feta Salad

This starter works well as a light first course. The combination of sweet roasted squash with salty feta is a classic, and you can adjust it depending on what you have available. Cutting raw squash requires a sharp knife and a steady hand, so take your time with this step.

You will need:

  • 500g squash, skin on, wiped clean and cut into wedges
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh sage, finely chopped
  • Salt and pepper
  • 200g feta cheese
  • A handful of walnuts or pine nuts, toasted (optional)

Heat your oven to 200C or 180C fan. Melt the butter in a small pan with the garlic and sage, then toss this through the squash wedges. Season with salt and pepper, spread on a baking tray and roast for around 25 to 30 minutes until tender and slightly caramelised at the edges.

Arrange the warm squash on plates and crumble the feta over the top. Scatter with toasted nuts if using. You can add salad leaves underneath if you want more bulk.

Tips for Buying and Storing

Whole squashes keep for several weeks in a cool, dry place. Once cut, store them in a reusable container or beeswax wrap in the fridge for up to five days.

Feta varies quite a bit between brands. Greek feta made from sheep's milk tends to have a stronger, tangier flavour, while Danish or British versions are often milder and creamier. Which you prefer is a matter of taste, and either works here.

If you are buying from a farmers market, ask what variety of squash you are getting. Stallholders can usually tell you how sweet it is and whether the skin is edible after roasting. Some varieties, like Delica, have thin skins that soften nicely in the oven.

Fresh sage is preferable to dried for this recipe, as dried sage can taste dusty. Most supermarkets stock it in the fresh herb section. If you have outdoor space or a sunny windowsill, sage grows well in a pot and will come back year after year.