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Roast winter veg with fondue sauce
- 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/3 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)
Directions:View on BBC Good Food
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