Roasted butternut squash with cauliflower florets and Manchego

Pair with Palo Cortado

A beautiful autumnal dish, with intense flavours, which would match perfectly with a Palo Cortado or Oloroso.

Ingredients

800g 
Butternut Squash
200g 
Cauliflower
100g 
Manchego cheese
25g 
Unsalted Butter
2 sprigs 
Thyme
1/2 
Lemon, juiced
Pinch 
rock salt
30g 
Sourdough Bread, cubed
60ml 
Olive Oil
30g 
Almonds
20g 
Flat Leaf Parsley
2 cloves 
Garlic, chopped

Directions

Serves 4

Peel the butternut squash, then cut in half across the centre. Remove seeds, cut into 1 inch strips and then cubes. Remove outer leaves of the cauliflower and cut into individual florets.

Boil one litre of water, adding the lemon juice and a good pinch of rock salt. Add the cauliflower florets and cook until al dente. Remove from the pan, refresh in cold water and set aside.

Season the diced butternut squash with salt and pepper. Cover with cold water in a pan and cook until al dente. Remove from the heat and leave to cool in cooking liquid. Drain and set aside.

To make the picada, roast the diced sough dough bread in a baking tray with the almonds and olive oil until golden brown. Remove and blitz in a food processor to a crumb. Grate the manchego.

To assemble, heat a non-stick pan. Add a little olive oil, then the butternut squash to caramelise. Remove and do the same with the cauliflower. Check seasoning. Transfer to a serving dish, scatter with grated Manchego and finish with chopped parsley. Sprinkle generously with the picada and serve.

Simon Shaw , El Gato Negro Manchester United Kingdom Visit Website
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serving and consuming

Pairing Palo Cortado with food

"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)

Palo Cortado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

The Most Elegant Sherry

It combines the subtlety of an Amontillado with the roundness of an Oloroso.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 & 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Simon Shaw , El Gato Negro Manchester United Kingdom Visit Website
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