As the seasons shift and the crisp autumn air rolls in, there’s something undeniably comforting about the foods we crave this time of year. For those who eagerly await the return of autumn vegetables like squash, cauliflower, and dark, leafy greens, this is the perfect moment to indulge in warm, nourishing dishes that bring both joy and warmth. Sophie Wyburd, known for her simple yet hearty recipes, shares two autumn-inspired meals that make the most of the season’s bounty. These dishes combine flavor, comfort, and wholesome goodness—perfect for cozy nights in.
1. Sausages with Squash and Beans
This rich and satisfying casserole combines the flavors of succulent sausages, hearty butter beans, and the sweetness of butternut squash. Topped with crispy breadcrumbs, it’s a dish that will warm you from the inside out and can be prepared easily with a few basic ingredients.
Ingredients (Serves 4):
- 7 tbsp olive oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 15g fresh rosemary, finely chopped
- 8 high-quality pork sausages
- 600g butternut squash, peeled, deseeded, and cut into 3 cm chunks
- 400ml chicken stock
- 2 jars (560g each) of butter beans, drained and rinsed
- 70g sourdough breadcrumbs
- Salt and black pepper, to taste
- 150g cavolo nero (or other dark leafy greens)
- 40g parmesan, grated
- Finely grated zest of 1 lemon, plus the juice of half a lemon (optional lemon wedges for serving)
Instructions:
- Sauté the Aromatics:
In a large, shallow casserole dish, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook for about 15 minutes, stirring occasionally, until softened. Add the garlic and rosemary, and cook for another 5 minutes, until fragrant. - Brown the Sausages:
While the onion and garlic are cooking, heat a tablespoon of olive oil in a frying pan over medium-high heat. Add the sausages and fry, turning occasionally, for about 5 minutes, until they are browned all over. Once browned, set the sausages aside. - Simmer the Squash:
Add the cubed butternut squash to the onion mixture. Pour in the chicken stock, cover the casserole, and simmer for 5 minutes to allow the squash to soften slightly. - Add the Beans:
Drain and rinse the butter beans, then stir them into the casserole dish with the squash. Place the sausages back into the dish, cover, and cook for another 20 minutes, allowing the flavors to meld. - Make the Breadcrumb Topping:
In a separate frying pan, heat 3 tablespoons of olive oil over medium heat. Add the breadcrumbs and toast them for about 5 minutes, stirring often, until golden and crisp. Season with a pinch of salt and set aside to cool. - Wilt the Cavolo Nero:
Strip the cavolo nero leaves off the stalks and tear them into bite-sized pieces. Stir the leaves into the casserole and cover again. Let it cook for an additional 5 minutes, until the cabbage wilts. - Mash the Beans:
To thicken the sauce and create a creamy texture, mash about a quarter of the butter beans with a fork. Stir the mashed beans back into the dish, then grate in the parmesan and lemon zest, and squeeze in the juice of half a lemon. Taste and season with salt and pepper. - Serve:
Spoon the sausages, beans, and squash into bowls, topping each with the crispy breadcrumbs. Serve with lemon wedges on the side for an extra burst of freshness.
This recipe strikes the perfect balance between savory, hearty flavors and the lighter elements of fall vegetables. The crispy breadcrumbs provide a satisfying crunch, while the richness of the sausages and beans makes this dish filling and comforting.
2. Cauliflower Cheese Risotto
Sophie Wyburd’s cauliflower cheese risotto is a delightful take on a classic comfort food, combining the creamy texture of risotto with the indulgent flavors of cauliflower cheese. The roasted cauliflower adds a caramelized, nutty flavor to the dish, making it the perfect autumn meal for those who love cheese and risotto.
Ingredients (Serves 4):
- 1 medium cauliflower
- 3 tbsp olive oil, plus a drizzle to serve
- Sea salt and black pepper, to taste
- 30g butter
- 1 onion, peeled and finely chopped
- 1½ litres chicken or vegetable stock, kept warm
- 300g arborio rice
- 200g mature cheddar, grated (plus 25g extra for serving)
- Freshly grated nutmeg, to taste
- 15g fresh chives, finely chopped
Instructions:
- Roast the Cauliflower:
Preheat the oven to 220°C (200°C fan)/425°F/gas mark 7. Slice the cauliflower in half, then chop one half into bite-sized florets. Toss the florets with 1 tablespoon of olive oil and a good pinch of sea salt. Spread the cauliflower on a baking tray and roast for about 30 minutes, until tender and lightly caramelized. - Cook the Onion:
In a large, shallow saute pan, heat the butter and 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook gently for about 20 minutes, until soft and translucent, without allowing it to brown. - Grate and Add the Cauliflower:
Coarsely grate the remaining half of the cauliflower. Stir it into the pan with the onion and cook for an additional 5 minutes, until softened and reduced. - Toast the Rice:
Add the arborio rice to the pan and toast for 2 minutes, stirring frequently. This step helps to release the starch from the rice, which will make the risotto creamy. - Cook the Risotto:
Add the warm stock, one ladleful at a time, stirring constantly and allowing the rice to absorb each addition of liquid before adding more. Continue this process for about 30 minutes, until the rice is al dente and the mixture is creamy. You may have a little stock left over. - Finish the Risotto:
Once the rice is cooked, stir in the final ladle of stock, then cover the pan and let it sit for 5 minutes. Grate in the cheddar and a pinch of freshly grated nutmeg. Stir everything together until the cheese has melted, and season with salt and pepper to taste. If the risotto is too thick, add a little more stock or warm water to reach your desired consistency. - Serve:
Spoon the risotto into bowls, top with the roasted cauliflower florets, and sprinkle with chopped chives. Drizzle with a little more olive oil and finish with an extra sprinkling of cheddar.
This cauliflower cheese risotto is rich, comforting, and the perfect dish to enjoy on a chilly evening. The roasted cauliflower adds a depth of flavor that pairs beautifully with the creamy, cheesy risotto base. It’s a dish that’s both indulgent and nutritious, a true celebration of autumn’s flavors.
A Taste of Autumn: Comfort Food at Its Best
Both of these recipes are a celebration of autumn’s bountiful harvest, incorporating seasonal vegetables like squash, cauliflower, and dark greens into satisfying, soul-warming dishes. Whether you’re cozying up with a comforting casserole or indulging in a cheesy, creamy risotto, these meals are perfect for enjoying the changing seasons with warmth and flavor.
Sophie Wyburd’s recipes are an ideal way to embrace the cooler months, offering delicious and hearty dishes that nourish the body and satisfy the soul. These meals don’t just taste good—they also highlight the importance of seasonal ingredients, supporting local farmers and the environment. This autumn, there’s no better way to welcome the season than with a comforting bowl of cauliflower cheese risotto or a hearty casserole of sausages, squash, and beans.
