A utumn has arrived, and with it comes a variety of squashes, root vegetables, and dark-leaved greens. As the evenings 4️⃣ get colder, there's nothing better than warm and comforting ingredients, and pulses are a great way to make any main 4️⃣ meal go a long way. Earthy brown lentils are a popular choice, and even dried ones don't take long to 4️⃣ cook if you soak them first. Butter beans, on the other hand, have a lot of texture and body, making 4️⃣ them the king of beans in my opinion.

Stuffed Squash with Lentils (pictured at the top)

Tinned lentils are a convenient 4️⃣ and quick staple, but dried lentils can also be used: replace the tin with 200g of washed dried lentils soaked 4️⃣ in 600ml of water or vegetable stock, and increase the cooking time to ensure they are tender. If you prefer, 4️⃣ you can leave out the lardons to make the dish vegetarian. The type of squash is up to you - 4️⃣ there are many varieties to choose from. Here, I've cut the squash into rounds and removed the seeds, but you 4️⃣ could also cut it in half and deseed to make a neat cavity for the lentil stuffing; shave a bit 4️⃣ off the base so the squash halves sit nicely on the tray. If you cook it this way, the squash 4️⃣ will take longer to roast but it will look great.

Prep time: 20 min Cook time: 1 hour 30 min Serves: 4️⃣ 4

5 tbsp light olive oil, 100g lardons (optional), 2 medium onions, peeled and sliced, Sea salt and black pepper, 1 4️⃣ leek, trimmed, cut in half lengthways, then finely sliced (use as much as green as possible) and washed, 3 sticks 4️⃣ celery, trimmed, washed and finely sliced, 2 carrots, peeled, cut in half lengthways, then cut into fine half-moons, 3 garlic 4️⃣ cloves, peeled and thinly sliced, 2 heaped tbsp tomato paste, or 200ml passata, 410g tin green lentils, undrained, 1 sprig 4️⃣ each thyme and rosemary, and 1 bay leaf (or whatever you have to hand), 2 tbsp sherry vinegar, 200ml vegetable 4️⃣ stock, 1 small-medium squash (about 800g), unpeeled, cut into 2cm-thick rounds and deseeded.

To finish:

350g creme fraiche, or greek yoghurt or 4️⃣ fromage frais, 1 egg, 200g grated cheese (use up any bits and bobs), 50g breadcrumbs, 1 small handful flat-leaf parsley, 4️⃣ finely chopped.

Preheat the oven to 200C (180C fan)/390F/gas 6. Put a tablespoon of the oil in a small casserole for 4️⃣ which you have a lid, and put it in the oven to heat up. Once the oil is hot, add 4️⃣ the lardons, if using, return the casserole to the oven uncovered and cook for five or so minutes, until the 4️⃣ bacon is crisp. Use a slotted spoon to transfer the lardons to a plate, leaving all the fat behind in 4️⃣ the casserole, then add the onions, a splash more oil and a good pinch of salt to the pot. Cover 4️⃣ and return to the oven for 10 minutes, until the onions soften and take on a bit of color.

Add another 4️⃣ tablespoon of the oil to the pot, then stir in the sliced leek, celery and carrot, cover again and return 4️⃣ to the oven for 15 minutes, until the vegetables have started to soften and get some golden-brown edges.

Once the vegetables 4️⃣ have softened, stir in the garlic and tomato paste, then return to the oven, uncovered, for five minutes. Stir in 4️⃣ the lentils, crisp lardons (if using), herbs, sherry vinegar and stock, and return to the oven, uncovered, for another 20-30 4️⃣ minutes. Meanwhile, arrange the squash rounds in a single layer on an oven tray into which they'll fit snugly, then 4️⃣ season and douse with oil. Roast alongside the lentils for 20 minutes, until tender to the tip of a sharp 4️⃣ knife, then take out of the oven to await the stuffing.

Now make the topping: mix the creme fraiche, egg and 4️⃣ all but a heaped tablespoon of the cheese in a bowl. Mix the remaining cheese with the breadcrumbs and parsley 4️⃣ in a small bowl.

Once the lentils have had a good time in the oven and have a nice, spoonable consistency 4️⃣ – they need some liquid around them – season to taste, then spoon into the roast squash rounds. Pour over 4️⃣ the creme fraiche topping, scatter on the cheesy, herby crumbs and bake again for 20 minutes, until the top is 4️⃣ bubbling and golden. Serve with some greens on the side, if you fancy.

Baked Butter Beans with Chermoula

Chermoula is a fragrant north African herb sauce often paired with grilled 4️⃣ fish; it also makes a great marinade for many things. This simple, all-in-one dish is a great vegetarian or vegan 4️⃣ main, but it also works as a side for grilled or baked chicken or fish; any leftovers would make a 4️⃣ great packed lunch, perhaps with some crumbled feta and salad. I love the butter beans you get in jars these 4️⃣ days – they have such a good, rich flavor and their thick, gelatinous juice really adds to a dish. I 4️⃣ usually warm them in the oven until that delicious liquor melts and then pour it off to use later in 4️⃣ the dish. Serve these with grilled flatbreads and maybe some halloumi baked while the beans are doing their thing.

Prep time: 4️⃣ 20 min Cook time: 50 min Serves: 4

For the chermoula:

1 heaped tsp cumin seeds, 1 generous handful flat-leaf parsley, thicker 4️⃣ stalks removed and discarded, leaves and tender stalks roughly chopped, 1 generous handful coriander, roughly chopped, stalks and all, 5 4️⃣ garlic cloves, peeled and roughly chopped, 1 red chilli, pith and seeds removed and discarded, flesh roughly chopped, 1 tsp 4️⃣ smoked paprika, ½ lemon, juiced, then peeled and zest finely chopped, Salt, 90ml light olive oil

For the beans:

600g tinned or 4️⃣ jarred butter beans, warmed up in their juices, then strained to reserve the liquid, 12 small new potatoes, washed and 4️⃣ halved, 2 red onions, peeled, halved and each half cut into 4, 400g tinned cherry tomatoes, juice strained off and 4️⃣ reserved, 225g jarred roast red peppers (ie half a standard jar), drained and cut into bite-sized pieces

Heat the oven to 4️⃣ 210C (190C fan)/410F/gas 6½. Put the cumin in a small dish and toast in the warming oven for a minute 4️⃣ or two, until they smell fragrant, then remove and leave to cool. Chop the cumin seeds a bit (or break 4️⃣ them down in a mortar), then tip them into a food processor and add the herbs, garlic, chilli, paprika, lemon 4️⃣ juice, a teaspoon of the chopped lemon zest and half a teaspoon of salt. Blitz smooth, then slowly add the 4️⃣ olive oil to help things along, to make a loose paste.

Put the butter beans, potatoes and onion wedges in an 4️⃣ oven tray in which they fit in a single layer, sprinkle with salt and scatter over the remaining lemon zest. 4️⃣ Splash the chermoula all over the vegetables, then toss with your hands so everything gets well coated.

Mix the reserved bean 4️⃣ liquor and the tinned tomato juice in a measuring jug, then add warm water to make it up to 250ml. 4️⃣ Pour this carefully into the bean dish, so as not to wash off the marinade, then roast for 20 minutes, 4️⃣ until the vegetables have some nice, crisp edges and the potatoes and onions are starting to soften.

Add the tomatoes and 4️⃣ peppers, give everything a good stir – if the mix seems dry, add a little water – then return to 4️⃣ the oven for another 15 minutes. By now, everything should be lightly browned on the surface, the onions and potatoes 4️⃣ should be cooked through and the juices should have reduced into a thick sauce; if there doesn't seem to be 4️⃣ enough, simply pour in some boiling water and stir to make a bit more juice. Check for seasoning, then serve 4️⃣ with bread for mopping up and some greens, if you like.

• Rosie Sykes is a cook and food writer. 4️⃣ Her latest book, Every Last Bite: Save Money, Time and Waste with 70 Recipes that Make the Most of Mealtimes, 4️⃣ is published by Quadrille at £18.99. To order a copy for £17.09, go to guardianbookshop.com