Roast Winter Veg With Fondue Sauce
This recipe combines the hearty flavors of butternut squash, cauliflower, and tomatoes, roasted to perfection and served with a rich and velvety raclette cheese sauce. The vegetables are roasted until tender and caramelized, creating a deliciously comforting dish that is perfect for a cozy night in. Drizzled with a decadent cheese sauce, this dish is sure to impress and satisfy your taste buds.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 1 small butternut squash , skinned, seeded and cut into 2.5cm/1in cubes
- 1 red onion , cut into thin wedges
- 300g packet of cauliflower florets
- 1 garlic clove , crushed
- 8 cherry tomatoes
- 100ml/3½ fl oz white wine
- 175g raclette cheese , grated or chopped if bought ready sliced
- 2 tsp cornflour mixed with 1 tbsp water
- a splash of kirsch or brandy (optional)
Instructions
- Preheat the oven to 220C/gas 7/fan 200C. Drizzle half the oil over the base of a large gratin dish or medium roasting tin. Tip in the squash, onion, cauliflower, garlic and season with salt and pepper. Toss everything together roughly and drizzle with the remaining oil. Put the vegetables in the oven and bake for 15 minutes uncovered, stirring half way through.
- Stir the vegetables again, arrange the tomatoes on top, and roast for another 15-20 minutes, until lightly toasted.
- To make the sauce, pour the wine into a small pan and bring to the boil. Remove from the heat, stir in the cheese and cornflour mixture then the kirsch or brandy if using. Put the pan back onto a low heat and stir everything together until the cheese melts into the liquid and forms a runny, silky sauce. Serve the vegetables with the sauce poured over.
Yield
Serves 2 - 3
Nutrition
- Calories: 711 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Fiber Content: 7 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 1.6 milligram of sodium
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