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Roast acorn squash with pear and kiwi chutney
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The Bengali pickling spice-mix panch pooran is used here. It literally means five spices. You can make your own by combining equal amounts of fenugreek, nigella, black mustard, fennel and cumin seeds. The chutney here needs about two weeks to mature before you eat it.
Makes: Makes 4 x 354g jars of chutney Serves: Serves 4 as a starter
The Bengali pickling spice-mix panch pooran is used here. It literally means five spices. You can make your own by combining equal amounts of fenugreek, nigella, black mustard, fennel and cumin seeds. The chutney here needs about two weeks to mature before you eat it.
Squash can be quite dense so you need a wine with plenty of body, as well as freshness to balance the spices. A rosé brings all of these characteristics; this one has matching fruit flavours. Torres Viña Sol Rosé 2008 Catalunya,
Spain. Bin 479623; £5.99.
Typical values per serving:
Energy |
870.272kJ 208.0kcal |
---|---|
Fat | 9.5g |
Saturated Fat | 2.5g |
Sugars | 9.0g |
Salt | 0.5g |
This recipe was first published in Sun Nov 01 00:00:00 GMT 2009.
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