10/09/2024
Transition into Autumn with Buckfast.
The complex blend of mild, sweet and nutty flavours that exist in butternut squash, combined with the deep full-bodied velvety profile of Buckfast, truly makes this seasonal salad unforgettable. Garnish with goat's cheese to take it to the next level.
Ingredients:
1 butternut squash peeled, seeds removed, cut into cubes
200ml of Buckfast
50ml/fl oz of Vegetable Oil
20ml of soy sauce
salt and freshly ground pepper
75ml cider vinegar
100g pumpkin seeds
Handful of fresh watercress leaves
1 shallot, peeled, finely sliced
125g of feta or goats cheese crumbled, to serve (optional)
Recipe:
Preheat the oven to 200C/400F/Gas 6.
Place the pumpkin onto a roasting tray. Drizzle over the vegetable oil, then season to taste, with salt and freshly ground black pepper. Roast for 20-25 minutes - until softened.
Turn off the oven and open the door slightly to cool.
Meanwhile, heat the Buckfast in a small frying pan over a medium heat add the soy sauce and bring to the boil reduce by half. Stir in the pumpkin seeds, mix well. Spoon onto a baking sheet lined with non-stick parchment and place in the cooling oven for 1 hr.
Mix together the watercress leaves, shallot, and the roasted squash cubes. Dish up and serve with the pumpkin seeds. Sprinkle the crumbled feta on top.
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