Whatever you have planned for 31 October, our devilishly delicious dishes will bring howls of delight from everyone who’s joining in the fun!

Scary squash quesadillas (V)

Kids will love these simple but spooktacular tortillas!

Serves 4 • Ready in 45 mins 

  • 400g butternut squash, peeled and cut into cubes
  • 8 mini tortillas 
  • 198g can Co-op naturally sweet sweetcorn in water
  • 4 spring onions, finely sliced 
  • Zest of 1 lime 
  • 80g Co-op British mature lighter cheese, grated
  • 1 tsp Co-op Irresistible cold pressed rapeseed oil
  1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the squash on a foil-lined baking tray and roast for 25-30 mins, until tender.
  2. Meanwhile, stack two tortillas on top of each other and cut out a pumpkin stem shape at the top. Keep these two together, and repeat with the remaining tortillas. Then take one pair and cut a jack-o’-lantern face out of one tortilla, leaving the other uncut. Repeat with the other pairs.
  3. Take the squash out of the oven and leave to cool a little (keep the oven on for the next step). Put the squash into a large bowl. Mash, then stir in the sweetcorn, spring onions and lime zest. Season to taste.
  4. Arrange the tortillas without faces on a large baking tray. Sprinkle each with a quarter of the cheese, then top with the squash mixture. Add the matching jack-o’-lantern faces. Brush each with the oil, then bake for 10 mins, until golden. 

Spooky spider’s web dessert (V)

Make this moreish sharing dessert ahead ­— it’s a fabulous Halloween centrepiece, and so easy to create

Serves 12 • Ready in 30 mins, plus freezing 

  • 350g Co-op 0% fat Greek style natural yogurt 
  • 1 tsp vanilla extract 
  • 1 tbsp Co-op clear honey 
  • 50g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into chunks 
  • 10 chocolate honeycomb balls
  1. Line a large baking tray. Mix the yogurt, vanilla and honey until smooth, then spread out on the baking tray to a thickness of about 5mm. Put in the freezer for 4 hours, or until frozen solid.  
  2. Melt the chocolate in a bowl over a pan of gently simmering water. Leave to cool a little, then spoon into a piping bag fitted with a 2mm round nozzle. Pipe lines across the bark, fanning out from the middle point of the longest edge. Connect the lines with piped curves of chocolate to create a spider’s web effect. 
  3. Put two honeycomb balls together on different points of the web, and fix with a little melted chocolate. Pipe spider’s legs coming off each set. 
  4. Return to the freezer until firm, then snap into shards and serve immediately.

Seasonal squash panzanella (V)

Using pre-prepared frozen squash means you can whip up this tasty salad in no time 

Serves 8 • Ready in 35 mins 

  • 500g frozen diced butternut squash
  • 2 tbsp Co-op Irresistible cold pressed rapeseed oil, plus 1 tsp 
  • Handful sage leaves 
  • 200g Co-op sliced curly kale
  • 200g leftover bread, torn into chunks
  • 60g pecan nuts
  • 100g Co-op 0% fat Greek style natural yogurt
  • 1 tsp Co-op clear honey 
  • 2 tsp Co-op cider vinegar 
  • 250g Co-op British pickled beetroot, cut into chunks
  • 2 Co-op British apples, sliced
  • 50g blue cheese, crumbled 
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Add the squash to a large, lined baking tray, drizzle with 1 tbsp oil and scatter with half the sage. Season, then bake for 10 mins.
  2. Meanwhile, put the kale in a large bowl and drizzle with the 1 tsp oil. Gently massage the oil through the leaves, then season and set aside. 
  3. Add the bread to a baking tray and toss with 1 tbsp oil. Season, then add to the oven along with the squash. Bake for another 15 mins, until the squash is tender and the bread is crisp. Remove from the oven and leave to cool slightly. 
  4. Put the pecans in a small pan over a medium heat and cook for 2-3 mins, until lightly toasted. Roughly chop. 
  5. For the dressing, chop the remaining sage and add to a bowl with the yogurt, honey and vinegar. Whisk and season lightly. Put the beetroot into the bowl with the kale, add the squash, croutons, apple and pecans, and toss. Transfer to a serving dish, scatter with the blue cheese and drizzle over the dressing. 

Making panzanella is a great way to use up that end of loaf that’s a bit past its best.

If you’re after more squash or pumpkin ideas, check out the recipes here

White mushroom pizza

Ready-made pizza bases make this a speedy party dish. The parmesan, mushrooms and Parma ham add bags of flavour

Serves 6 • Ready in 30 mins 

  • 20g Co-op unsalted butter 
  • 2 tbsp Co-op plain white flour 
  • 300ml Co-op whole milk 
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp garlic powder 
  • 30g Co-op parmesan wedge, grated
  • 1 tbsp Co-op olive oil 
  • 250g sliced mushrooms
  • 2 x ready-made thin pizza bases
  • 6 slices Parma ham, torn
  • 120g bag salad leaves
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Melt the butter in a medium saucepan over a low heat. Add the flour and cook for a minute, stirring, until the mixture becomes a thick paste. 
  2. Turn up the heat to medium and slowly pour in the milk, whisking as you go. Add the dried herbs and garlic powder. Season, then simmer for 3-4 mins, or until thickened. Add the parmesan and stir to melt. Turn off the heat and leave to cool slightly. 
  3. Meanwhile, heat the olive oil in a large frying pan. Cook the mushrooms for 5 mins, until light golden. Take off the heat and season. 
  4. Top the pizza bases with the white sauce, mushrooms and Parma ham, then season with black pepper. Slide the pizzas directly onto the oven shelves and bake for 10 mins, until bubbling and golden. Serve with the salad leaves on the side.

Don’t miss our terrifyingly tasty selection of great-value Halloween goodies instore… Chewy brain, anyone?

  1. Co-op Monster Brains, 130g
  2. Co-op Zombie Mummy Eyeballs, 130g
  3. Co-op Halloween Chocolate Orange Mini Muffins, 12 pack
  4. Co-op Halloween Milk Chocolate Lollipop, 24g
  5. Co-op Sour Spiders, 130g
  6. Co-op Creepy Coins, 80g

Create ‘mini pumpkins’ for your Halloween table: just peel satsumas and pop an apple stalk into the top.

Before-midnight cocktail (V)

The trick to this adult treat is a dash of vodka, which gives it just enough of a kick

Serves 6 • Ready in 15 mins, plus chilling 

  • 125g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into chunks
  • Handful mint leaves 
  • 1 large handful of ice
  • 300ml Co-op chocolate flavoured milk 
  • 150ml Co-op Delaney’s country cream
  • 150ml Co-op Imperial vodka 
  1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the bowl. Take off the heat and leave to cool.
  2. Pour a little of the chocolate onto a saucer. Take six martini glasses (or other serving glasses) and dip the rim of each into the chocolate to coat it, allowing any excess to drip off. Drizzle some of the remaining chocolate inside each glass, and rotate it to create a swirled pattern. Put in the fridge for about 30 mins, until the chocolate is set.
  3. Put half the mint in the bottom of a cocktail shaker and gently crush the leaves with a muddler or the end of a wooden spoon. Add a few ice cubes, then half of the chocolate milk, country cream and vodka. Shake vigorously for around 20 seconds, then strain the cocktail into three of the prepared glasses. Repeat with the remaining ingredients to make the final three cocktails. 

Energy per glass 1110kJ/266kcal.
Alcohol units per glass 1.3*

* Approximate, based on Co-op branded alcohol where possible