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36 maltatoday SUNDAY 29 OCTOBER 2017 THIS WEEK THE RECIPES Roasted butternut squash with coriander seeds and bacon Manual grape picking, after squeezing the must is put into stainless steel thanks at controlled temperature. Post fermentative maceration on the skins for 15 days. Malolactic fermantation takes place in barrique. Bouquet: full,intence bouquet of blackberry,plum,cherry,with intence cacao and coffee notes Palate: warm,dry,soft,with elegant structure and persistence long finish. Food affinities: Pasta with full body sauces,steak,game(Deer, Boar etc) and long aging cheese Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Manual grape picking, after squeezing the must is put into stainless steel thanks at controlled temperature. Post fermentative maceration on the skins for 15 days. Malolactic fermantation takes place in barrique. Bouquet: Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 Taurasi Di Umberto DOCG-Donnachiara Campania, Italy Ingredients • 1 butternut squash • 2 tsp coriander seeds • 8 rashers streaky bacon • Handful sage • Salt and pepper • Olive oil 1. Pre-heat the oven to 200C. 2. Cut the butternut squash in half and remove the seeds from the centre. 3. Cut the flesh into large chunks. There is no need to peel as the skin softens with cooking. 4. Place the butternut squash on a baking tray in a single layer. 5. Season with salt and pep- per, coriander seeds and olive oil and rub all over the butternut squash. 6. Arrange the rasher of ba- con around the squash and sprinkle with sage leaves. 7. Bake in the oven for 30 – 40 mins until soft and tender. 8. Serve as a side or as a top- ping for salads or as a base for soup. The sweet flavours and soft texture of pumpkin make it ideal for roasting. Serve as a side dish with meat or fish or use in salads or as a base for soup.