Autumn Cooking
- samrudd123
- Nov 7
- 2 min read
Recipes for Autumn cooking as the nights draw in and we turn to the sweet, warming and green flavours of squash, onions, apples, roots and brassicas. With the energy and warmth of the summer sun imbued in these seasonal stars, try these tasty recipes to warm up and find comfort and joy as we roll towards winter.
Autumn Abundance: Cooking with the Season
By Hamish Evans, Middle Ground Growers
As the light softens and the air cools, autumn arrives with its quiet beauty — a season of golden fields, misty mornings, and full trailers of produce coming off the fields on the farm. It’s a time when the land begins to rest, yet still offers up a stunning abundance for our tables.
Here at Middle Ground Growers, the fields are brimming with flavour and colour: deep orange squashes, sweet carrots, vibrant beetroot, and the hardy greens that keep thriving as the frosts begin to nip. These are the crops that love this time of year — slow-grown, nutrient-rich, and full of character from our living soils.
We grow everything organically and regeneratively — building soil health, supporting biodiversity, and drawing carbon back into the ground. Each veg box you receive isn’t just a collection of ingredients; it’s a snapshot of the season, a reflection of care for land and community.
Autumn is a beautiful season to cook simply — to let the produce speak for itself. Here are a few ways to make the most of your box:
Roasted roots & greens: Mix parsnips, beetroot, and carrots with olive oil, salt, and rosemary, roast until golden, then toss through wilted kale or chard.
Pumpkin & lentil stew: A comforting bowl that warms the soul — simmer squash with red lentils, garlic, ginger, and a touch of cumin for depth.
Apple & beet slaw: Grate raw beetroot and crisp apple, mix with lemon juice and a drizzle of honey for a bright, crunchy side.
Leek and potato soup: A classic — simple, hearty, and full of autumn’s grounding flavours.
Cooking with local, seasonal produce invites us to reconnect — with nature, with the farmers who grow our food, and with the rhythms of the year. It’s a reminder that good food doesn’t have to travel far; it grows right here, nurtured by healthy soil and community care.
So light the oven, embrace the slower evenings, and celebrate the bounty that autumn brings. Every meal you make from your veg box helps to build a more regenerative, resilient food system — one rooted in nourishment, fairness, and hope for the seasons ahead.
We are excited to launch this series of seasonal recipes for our community of food lovers to share the inspiration and joys of cooking from planet and gut -friendly foods. Share your meals and tag us on instagram @ Middle Ground Growers and let us know what you think of our seasonal recipes. the ingredients will align with your seasonal veg boxes so head over to our website to join our community if you havent already!
Notes
1
To cut the squash, first half by using a large sharp knife on a surface that’s about waist height; sink and cut with both hands using your body weight to push down, slicing about 70% of the way before retracting and repositioning the knife’s point down along to bottom of where you’ve just cut so far and cut down again to halve it (repeat the repositioning process if cutting a particularly large squash to avoid the knife getting stuck).
Place the diced squash into a roasting tray, coat in oil, cumin seeds, paprika, seasoning and mix before cooking for 20 minutes at 200°C. Set aside when done.
2
To start the the risotto, in a large, wide pan, heat the olive oil over medium heat. Add the diced onion and cook gently for 5–7 minutes until soft and translucent. Add the garlic and diced parsley stems and cook for 1 minute more.
3
Stir in the arborio rice and cook for 1–2 minutes, stirring frequently, until the grains are well coated and slightly translucent around the edges. Add the white wine and regularly stir until mostly evaporated.
4
Start adding small amounts of the hot vegetable stock (a large spoon/ladel at a time), stirring often and adding more when the stock has been almost absorbed. Repeat this process for about 20–25 minutes and the rice is just cooked with a slight bite.
5
Gently stir in the cooked butternut squash and half the cut parsley leaf; you may wish to keep the structure and texture of the squash, if so, give only the most gentle mix so it’s acquainted with the rice. Keep on a low-medium heat for 2–3 minutes to warm the squash.
6
Remove the pan from the heat. Stir in the butter, most of the grated Parmesan and seasoning. Garnish with the remaining parmesan and parsley and serve with a squeeze of lemon.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Butternut Squash and Parsley risotto
Head squash cutter
Sam Rudd
A sweet and earth risotto that is warming, filling and full of flavour.
Photo by Ylanite Koppens: https://www.pexels.com/photo/pumpkins-3036364/
Servings :
4 Servings
Calories:
Prep Time
30 mins
Cooking Time
45 min
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Total time
1 hour +
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