Brief

Ravinder Bhogal shares autumn squash recipes for congee, chicken and cookies

The Guardian details three seasonal recipes using pumpkin, kabocha and delicata squash, with full ingredient lists and cooking steps.

By Felo News Desk · Published Wed, 07 Oct 2026 15:00:12 GMT

Chef Ravinder Bhogal presents three autumn‑inspired dishes that centre on squash, the Guardian reports on 7 October 2026.

What happened

Bhogal’s first recipe is a pumpkin and miso congee with chilli oil, using 600 g of delicata pumpkin, white miso, garlic, ginger, short‑grain rice, kombu and spring onions. The pumpkin is roasted for 30‑40 minutes, pureed and stirred into a simmering rice broth before serving with roasted wedges, toasted pumpkin seeds, sesame oil and chilli oil.

The second dish is a whole‑chicken roast with kabocha squash and sage. A 1½ kg chicken is seasoned with salt, pepper, lemon, garlic, sage, bay leaves, olive oil, chilli flakes and cinnamon, then roasted alongside wedges of a 750 g kabocha squash, dry white wine, chicken stock and double cream for about 1 hour 20 minutes.

The third offering is spiced squash cookies. While the Guardian excerpt does not list the full ingredient list, it notes the use of squash puree, flour, butter, sugar and warming spices, baked until golden.

What the reports add

The Guardian provides detailed preparation times (15 min prep, 50 min cook for the congee; 10 min prep, 1 hr 20 min cook for the chicken) and serving sizes (six bowls of congee, four portions of chicken). It also highlights Bhogal’s preference for varieties such as kabocha, crown prince and delicata for their nutty flavour and shape‑holding qualities when roasted or braised.

What was said

Bhogal is quoted describing the congee as “a favourite comfort food” and noting that the chilli oil “provides a contrast to the delicata’s natural sweetness.” He also calls the chicken‑and‑kabocha dish “a wonderful alternative autumnal Sunday roast” because it requires minimal washing‑up, being cooked in a single pan.

How it came about

The recipes are part of Bhogal’s seasonal push to make use of the abundant autumn squash on offer in markets, encouraging readers not to waste pumpkin flesh after carving. The Guardian article ties the cooking ideas to broader autumn trends featured in recent Felo News pieces on home décor and garden colour, underscoring the season’s focus on warm, earthy aesthetics.

Key facts

• The pumpkin miso congee serves six and takes about 50 minutes to cook. (theguardian.com)
• The pot‑roasted chicken with kabocha serves four and cooks for 1 hour 20 minutes. (theguardian.com)
• Bhogal recommends kabocha, crown prince and delicata squash for their nutty flavour and shape‑holding properties. (theguardian.com)

Sources

• [1] theguardian.com — originally reported as “Roast chicken, congee and cookies: Ravinder Bhogal’s autumn squash recipes”