Want to know what’s in season in September? Looking for September 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.
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.
Add cubes of roasted butternut squash to creamy macaroni cheese for an autumnal twist on this comforting, crowd-pleasing pasta bake.
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.
Jammy figs are roasted with amaretto for a nutty sweetness. Serve with creamy mascarpone and crumbled amaretti biscuits for an elegant autumnal dessert.
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 sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast.
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.
A chicken supreme is a skin-on chicken breast that has the top of the shoulder bone left in. This helps keep the breast moist. If you can’t get hold of them, then skin-on chicken breasts will work just as well.
Pair juicy prawns with white fish, creamy butter beans, feta and earthy kale in a flavoursome tomato sauce. This easy one-pot dinner is ready in just 40 minutes.
Toss vibrant roasted veg with grains and a nutty kale pesto dressing for an easy vegetarian side dish.