Tyntesfield's annual squash display in the Orangery is an autumn treat and not to be missed. 

Despite the team of gardeners being diminished by furlough, and the 200 strong garden volunteer team temporarily disappearing completely, the Kitchen Garden at Tyntesfield is still full of delights, including the 33 varieties of pumpkin and squash that are grown for the annual display every year.

The gardeners keep their design plans well under wraps, ready for the big reveal on 24 October. This year, they’ve teased even more autumnal elements, including hops, apples and pears grown in the orchard. When the display finishes, head down to the produce table, where you may be lucky enough to pick up a few pumpkins for a donation.

Anna Kilcooley_Tyntesfield_autumn

Image: 2019 Seasonal Squash Display at Tyntesfield - credit Anna Kilcooley

Why not get in the mood and give Tyntesfield's chef's special Squash and Butterbean hotpot a try for a warming autumnal treat?


  • Glug of oil
  • 1 butternut squash
  • 3 white onions
  • 500g leek
  • 400g butter bean/white bean
  • Bunch of flat leaf parsley
  • 200g spinach
  • 10g smoked paprika
  • Season to taste at the end.


1. Scrub the squash, remove the top (calyx) and cut into quarters lengthways, scoop out the seeds place on a lined baking tray and drizzle over 50ml of the oil. Place in the oven at 180°C for around 40 minutes.

2. Place a large pan over a medium heat, once hot add the remaining oil along with the roughly chopped onions and stir well, sauté for around 15 – 20 minutes until starting to caramelise and going soft.

3. Remove the squash from the oven and cut into chunks. Reserve a third of the squash pieces. 

4. Add two thirds of the squash to the onions along with the smoked paprika. Stir well and sauté for a further few minutes until the squash is breaking down.

5. Add sufficient water to cover, bring to the boil then blend until smooth and creamy, adding additional water as you go.

6. Add the reserved third of squash, butterbeans, leeks and spinach, return to the heat and simmer for around 10 minutes or until the leeks have softened. Add additional water to achieve the correct yield, add the parsley, season well and serve.

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Image: Tyntesfield autumn leaves - credit Anna Kilcooley

Tyntesfield Estate in Autumn

As you walk the estate, the extensive beech woods provide a real spectrum of colour, and whether you look up to the leaves, or down to the forest floor, there’s plenty to be seen.

This time of year is abundant for fungi, and over 1000 different varieties have been found on the estate. Families can follow the fungi trail, with 6 different types of painted mushroom to discover – and perhaps even some real ones if you look closely enough.

Dahlias grow in the Jubilee garden as they have for decades, providing contrast to the orange and red hues of the trees, and will linger until the first frosts.

Visits on weekends and during the half term holiday must be booked in advance via the Tyntesfield website.

Read some more recipes from Bristol restaurants and bars:


Seasonal Squash Display at Tyntesfield
Seasonal Squash Display at Tyntesfield 2020

Tyntesfield are delighted to be bringing back their famed annual seasonal squash display.

Historic House/Palace

For the latest information about opening and available facilities, please visit Tyntesfield's website.