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With squash in season, supermarket Aldi has released a selection of squash-based recipes, perfect for home cooking, so you can make the most of the versatile root vegetable this autumn. From a hearty Squash and Bacon Galette, to deep-fried Squash Fritters served with a sweet caramel sauce, you can ‘butter’ up your friends and family with these vibrant dishes.  

Aldi’s Butternut Squash and Bacon Galette

Cook up a storm with Aldi’s mouth-watering Butternut Squash and Bacon Galette recipe. This open pie is filled with chunks of squash, smoked bacon, red onion and garlic, and is sprinkled with a handful of rich parmigiano cheese to provide an extra tasty kick.


1 x Butternut Squash

1 x red onion

3 x cloves garlic

1 x 200g pack smoked bacon lardons

20g Specially Selected Parmigiano cheese

50ml milk

200g plain flour

120g salted butter

2 x teaspoon paprika

A few sprigs fresh thyme – finely chopped

40ml soy sauce

30ml olive oil

Sea salt and black pepper


Preheat the oven to 200°C/400°F/Gas 6

Put the flour, 1 teaspoon paprika and a pinch salt and some black pepper into a large bowl and whisk to combine

Cut the butter into small pieces and rub into the flour until it resembles fine breadcrumbs, then add 40ml milk and combine to make a rough ball of dough

Gently kneed till you get a smoother dough – put into the fridge to chill

Peel and half the red onion and chop finely

Peel the garlic and finely chop

In a large frying pan or wok heat the olive oil

Add the bacon, chopped red onion and garlic – sautée gently for 5 mins

Peel the squash – scoop out any seeds and chop into small chunks

Add the chopped butternut squash and cook gently for 20 mins – stirring as you cook till the squash is just cooked

Add the soy sauce, chopped thyme and the other teaspoon paprika, season with salt and black pepper and allow to cool

On a lightly floured work surface, roll out the pastry into a circle about 30cm and put onto a greased baking sheet

Put the butternut squash into the centre on the pastry and spread over the pastry to within 5cm of the edge

Grate the Parmigiano and sprinkle over the top

Fold the edge of the pastry over the filling and brush with the remaining milk

Bake in the oven for 40 mins till the pastry is golden.

Aldi’s Roasted Squash Soup

Warm up with Aldi’s thick and creamy Roasted Squash Soup, made with squash, onions, garlic, paprika and a variety of herbs and spices, perfect for a cosy night in by the fire. Serve with a side of crusty bread lathered in butter and enjoy!


1 x butternut squash

2 x medium onions

60ml olive oil

3 x cloves garlic

2 x tsp paprika

2 x vegetable stock cubes

A few sprigs of fresh thyme

25g butter

1 x litre boiling water

70ml double cream

1 x 70g pack sunshine selection seeds

Sea salt and black pepper


Peel the butternut squash, half and remove the seeds

Chop into small chunks

Peel, half and chop the onions

Put the onions and butternut squash into a large roasting dish

Drizzle over the oil and season with some salt and pepper

Roast in the oven for 45 mins

Meanwhile peel and mince the garlic In a large saucepan add the butter and melt

Cook the garlic in the butter on a low light for a few mins

Then add the roasted butternut squash and the onion

Pour over the boiling water, add the paprika and crumble over the stock cubes

Bring to the boil and stir well

Cook for 15 mins then liquidise

Add the cream and heat through gently, check the seasoning, add more salt and pepper if needed

Serve sprinkled with the seeds

Aldi’s Stuffed Baked Butternut Squash

For something light and fresh, indulge in Aldi’s Stuffed Baked Butternut Squash recipe. Filled with onion, courgette, sundried tomatoes and wholegrain quinoa, this dish is perfect for a lunchtime bite. Sprinkle over a handful of parsley to finish off this dish in style.


2 x Butternut Squash

1 x onion

1 x courgette

2 x cloves garlic

70g sundried tomato

100g feta cheese – crumbled

1 x 220g sachet wholegrain and Quinoa

1 x heaped teaspoon paprika

40g grated Parmigiano cheese

30ml olive oil Sea salt and black pepper


Preheat the oven to 200c/400f/gas 6

Cut the butternut squash in half lengthways

Scoop out the seeds and score the flesh with a sharp knife – make sure you don’t cut through the skin

Place the halves cut side down on a baking sheet and cook for 45 mins.

Meanwhile – peel and dice the onion. Sauté in the olive oil till soft but not browned

Peel and mince the garlic and add to the onion and cook a couple of mins

Put this mixture into a mixing bowl

Grate the courgette and add to the mix along with the wholegrain and quinoa

Chop the sundried tomatoes finely and add this and the crumbled feta cheese

Season with some salt and pepper and the paprika

Remove the squash from the oven and carefully scoop out the flesh – keeping a thin wall of squash in the shell – chop the flesh – add to the mix in the bowl

Stuff the shells with the mixture – sprinkle over the Parmigiano and bake for a further 15 mins

Aldi’s Squash Fritters with Caramel Sauce

Satisfy your sweet tooth with Aldi’s deep-fried Squash Fritters, dipped in a homemade caramel sauce. The combination of crispy coated fritters with the sweet and warming sauce will keep you coming back for more!


1 x butternut squash

2 x medium eggs

2 x tsp baking powder

Pinch salt

Pinch black pepper

1 x tsp ground ginger

1 x tsp ground cinnamon

200g plain flour

200g light brown sugar

125ml Single cream

60g salted butter

1 x tsp vanilla essence


Peel the butternut squash, half and remove the seeds

Measure out 500g and chop into chunks – use the rest in soups or sauces

Put the 500g of butternut squash into a saucepan, cover with boiling water, bring to the boil, cover and simmer till tender – about 15 mins

Drain well, liquidise the flesh or mash till smooth

Put into a large mixing bowl, whisk in the eggs and the flour, baking powder, season with the salt, pepper, cinnamon and ginger and mix well

To make the sauce – chop the butter into small chunks and put into a small pan with the cream, sugar and vanilla essence and cook gently till the sugar has melted and the sauce is a light brown fudge colour – stirring often as you cook

Heat some oil in a saucepan till it reaches 325°C  – drop spoons of the batter into the hot oil and fry till they are golden brown, then remove with a slotted spoon

Don’t overcrowd the pan, cook in batches – keep them warm while you cook the rest

Serve the fritters alongside the caramel sauce


For more information, please contact the Aldi Consumer Press Office on: T: +44 207 693 6995 or E:

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or

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