Manchester-based El Gato Tapas chef Patron Simon Shaw shares this wonderful vegetarian recipe with Eatnorth. Read about him here:
[wpurp-searchable-recipe]Roasted butternut squash with cauliflower florets and Manchego – – butternut squash, cauliflower, Manchego cheese, unsalted butter, sprigs of fresh thyme, half a lemon, Rock salt, Picada, sough dough bread (cubed), olive oil, almonds, flat leaf parsley, of garlic (finely chopped), 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.; – [/wpurp-searchable-recipe]
