A butternut squash slaw to go with your pork pie
Serves: 3, Prepare in: , Cook in:
You might have noticed by now that we're pretty huge fans of Autumn. We love cosy nights in by the fire, a crisp morning when Jack Frost has made everything just that little bit more magical and the colourful leaves causing everything to be seen in a warm pretty light. We ignore those that say it's a rainy season because let's face it - we live in the UK and it rains all Summer too.
We do change up our food this time of year to match the seasonal veggies and we swap out the summer salads for some warm comfort food that will warm us up when we get in from the cold weather!
You might have tried our summer fruity coleslaw, this is our Autumnal version with a butternut squash slaw.
- Butter nut squash – peel it then grate it
- Toasted sunflower seeds
- 2 Tbsp chopped dried cherries
- Parsley leaves
- 3 tbsp sherry vinegar
- 2 tbsp vegetable oil
- 2 tbsp maple syrup
- Salt and pepper
- First, you need to grab your whisk and whiz the maple syrup, vegetable oil and sherry vinegar in a large bowl.
- Next add the grated butternut squash along with the parsley, dried cherries and seeds. Toss this all together and make sure all of this is covered in your maple syrup mixture. Season with your salt and pepper to taste.
- Leave in the fridge for an hour before you serve just to make sure it’s all soaked together and absorbed all the flavours.
There you have it! It’s a really simple recipe but it makes a delicious side to your lunch or dinner. Make it the night before for dinner then save the left overs for lunch the following day. We’d suggest this recipe would go wonderfully with any of our pork pies, but perhaps especially with a warm lattice pork pie. Warmed through in the oven, the pastry is such a delicious treat and the pie goes fabulously with the butternut squash flavour. To go the extra mile and add yet another flavour, our current top thing to do with our pies is to take them out of the oven just as they’re hot and place over them a slice of finely sliced cheese or a pile of grated Wensleydale cheese and pop it back into the oven just until it’s melted and bubbling on top. Perfection. Our mouths are watering reading this so we’re going to have to go grab ourselves a pie, cheese and some ingredients for our butternut squash slaw! Wondering where you can find your nearest Vale of Mowbray pork pie? You can find out instantly using our wonderful pie locator!