Something for the weekend -Butternut Squash and a bottle of K-naia white wine
It seems the UK Summer has been extended by just a little this week, with the media even exclaiming a mini heat-wave was sweeping the nation!
With the hope of a last bout of glorious weather, what better plan than to throw a final Summer Hurrah by getting together with friends and family over the weekend! Take the thought out of planning by serving up our delicious butternut squash recipe and serve with a chilled bottle of K-naia, as recommended by Master Sommelier, Christopher Delalonde.
Recipe for Summer Butternut Squash & Parsley Yoghurt Salad
Takes approximately 10 minutes to prepare and another 30 minutes to cook.
- 1 Butternut Squash
- 2-3 small onions cut into wedges
- Plain yoghurt, large pot
- Parsley, finely chopped
- 1 Clove of garlic, finely chopped
- Fresh black pepper
- Toasted seeds or pinenuts
- A little oil for frying and baking
Butternut Squash & Onions
- Cut the butternut squash into large cubes 3 to 5 cm square.
- Place them on an oiled baking tray and ensure that each piece is separate and kept from touching one another. This will enable the squash to cook better in the oven and help to create some delicious roasted edges.
- Sprinkle each piece of squash with some of the chopped parsley and fresh garlic
- Add pinch of sea salt and fresh ground pepper
- Roast in the oven at around 200˚C for about 25 to 30 minutes or until the butternut squash is soft and has turned golden-brown at the edges.
- Whilst the butternut squash is baking in the oven, take a frying pan and caramelise the onion pieces in a little oil until slightly charred on the edges but soft and sweet in the middle
- Place the yoghurt and parsley in a blender, along with a pinch of salt and pepper, and mix until smooth.
The Final Touches
- When the butternut squash and onions are cooled gently stir in the parsley yoghurt taking care not to break up the squash pieces
- Sprinkle over some toasted seeds, such as pumpkin or sesame, and some toasted pine nuts and garnish with roughly chopped parsley to finish.
The fresh herbs and seasoning really help to offset the sweetness of the butternut squash and fried onions and the yoghurt adds a refreshing bite to this delicious summer recipe.
But what wine to pair with this butternut squash recipe? We put the question of what wine to our resident wine expert and Master Sommelier, Christopher Delalonde.
Weekend Wine: Butternut Squash Wine Pairing
To match the butternut squash recipe and parsley yoghurt salad, our Christopher, suggests pairing this with a bottle of K-Naia 2012 – a Spanish white wine.
Made from a blend of Verdejo and Sauvignon grapes that will retain the zing, freshness and drive to match the texture of the butternut squash and fried onions with the intensity of flavour of the garlic.
The grapes that go into K-naia are cultivated in the Rueda region of Castilla Y Leon in Spain, where the Verdejo variety strive and provide a great alternative to Sauvignon Blanc, signified with higher floral and white fruit aspects.
Once tried, K-naia will become a firm favourite in warmer weather. Great value at under £10, (available to buy from Booths supermarkets).
Why not add to the occasion by serving your wine through a WineWeaver wine aerator? Don’t forget WineWeaver aerates white wines as well as reds!