Autumn Verses

Autumn is strange stuff


anagram of Aunt mu


but not of nostalgia.





Scarves come out, clocks go back


faulty or otherwise,


pumpkins enjoy brief popularity.





Kids collect cash


for slouched-on-the-ground


ash-bound bad dressers.





Ore tummy, heart of mould


old leaves leaving


enter the cold.





Last October


I got very depressed


when our dog got knoctober.





John Hegley

We are not even 2 weeks into September and the nights are drawing in; as I look out from the study window, I see wind and rain more fitting for a Bronte novel. It is cold and it is miserable but us Brits do like to moan about the weather. I in fact, love the Autumn. I hate the dark nights, but Autumn to me has always been about new beginnings. Forget Spring, Autumn is where it's at. It probably all comes down to that back-to-school feeling, getting new uniform, new books, new teachers. And that feeling is highly prevalent for me this year because I have actually gone back to school and so far it's all gravy, so to speak.

Pumpkins enjoy brief popularity- too true, I have half a butternut squash in fridge waiting to be used. The other half has already been transformed into a Baked Gnocchi (recipe to follow) and this half begs to be turned into (can you guess?) of course, soup-an Autumn staple. I know, I know, I keep banging on and on about soups but this is going to be quite special. It has lots of delicious, indulgent things like thrown in like wine and Parmesan. Trust me, serve this to your friends, it is restaurant standard.

Here are my recipes for Butternut Squash Two Ways:

Butternut Squash and Parmesan Soup

50g Butter

1 Onion, chopped

Ikg Pumpkin, peeled, halved, deseeded and cubed

Garlic, 2 cloves, crushed

2 Bay Leaves

75ml White Wine

900ml Stock, Chicken lends a nice richness but for veggies uses vegetable

15g Parmesan Rind, plus shavings to garnish (use a speed peeler)

2 tbsp Cream

1. Melt butter in a pan over a medium heat and add the pumpkin and onion, stirring for 5 minutes (you don't want to brown the onion, just soften it). Add the garlic and bay leaves and cook for another 5 minutes.

2. Add the wine,bubble for a few minutes, then add the rind and stock. Increase heat to a boil and then turn down, simmer for 10 minutes, until the pumpkin is tender.

3. Remove and throw away the leaves and rind.

4. Blend soup, loosen with water if it's too thick. Add cream and season with salt and pepper.

5. Ladle into bowls and garnish with the Parmesan shavings and a drizzle of truffle oil or olive oil.

Serves 6

Baked Butternut Squash Gnocchi

500g Butternut Squash, prepared as above

Garlic, 3 cloves

2 fresh thyme sprigs, leaves only

95g semolina or polenta

40g grated Parmesan

65g butter

3 eggs

125ml double cream

Taleggio or Brie to serve

1. Preheat oven to 180C/Gas mark 4. Place squash, garlic and thyme in a roasting dish, cover with foil and roast for 45 minutes.

2. The house should smell pretty fantastic by now. Transfer the contents of the roasting dish to a food processor and whizz to a puree. Spoon into a bowl, add the semolina, Parmesan and butter. Whisk the eggs and cream and add to the pumpkin mix. Season.

3. Spread into a brownie tin lined with baking paper, cover with foil and bake for 30 minutes.

4. Let it cool in the tin slightly then cut into rounds using a cookie cutter or just cut into squares. Put on a baking tray and place slices of Taleggio or Brie on top and grill until melted.

I would serve this with a green salad, or better, a rocket salad, dressed with olive oil and balsamic vinegar, the acid just cuts through the richness of the gnocchi. This is a really stylish starter for 8 people or can serve 4 as a classy lunch.