Roast winter veg with fondue sauce

Name: Roast winter veg with fondue sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps olive oil; 1 small butternut squash, skinned, seeded and cut into 2½ cm/1in cubes; 1 red onion, cut into thin wedges; 300 grams packet of cauliflower florets; 1 garlic clove, crushed; 8 cherry tomatoes; 2 teaspoons cornflour mixed with 1 tbsp water; 1 Tbsp kirsch or brandy (optional); 100 milliliters 3½ fl oz white wine; 175 grams raclette cheese, grated or chopped if bought ready sliced

Roast winter veg with fondue sauce is a dairy free, lacto ovo vegetarian, and vegan recipe with 2 servings. One portion of this dish contains approximately 13g of protein, 45g of fat, and a total of 894 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. It works best as a main course, and is done in around 1 hour. A mixture of cherry tomatoes, garlic clove, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Users who liked this recipe also liked Pork Roast with Winter Fruits and Port Sauce, Sausages with winter veg mash, and Quinoa with stir-fried winter veg.

Instructions

Preheat the oven to 220C/gas 7/fan 200C.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper