Hassleback Butternut Kürbis
About 50mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Hassleback Butternut Kürbis
About 50mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Directions
- 1Preheat oven to 200°C. Peel, halve, and deseed the butternut squash.
- 2Use the Hasselback technique to cut the squash halves into 3mm slices, ensuring not to cut all the way through by using two wooden spoons or chopsticks as a stop.
- 3Place the squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Pre-bake for 25 minutes.
- 4Combine almonds, parmesan, parsley, and remaining 1 tablespoon of olive oil. Spread this mixture over the squash and bake for another 15-20 minutes until the topping is golden and the squash is soft.
- 5Blend greek yogurt, feta, and lemon juice until smooth, seasoning with salt and pepper to taste.
- 6Spread the feta-yogurt cream on plates, top with the roasted squash, and serve warm.
Ingredients
- 1 whole butternut squash
- 2 tbsp olive oil
- salt (optional)
- pepper (optional)
- 50 g flaked almonds
- 3 tbsp parmesan cheese, grated
- 2 tbsp parsley, finely chopped
- 150 g greek yogurt
- 50 g feta cheese
- 1 tbsp lemon juice
Equipment
peelerknifecutting boardbaking sheetwooden spoons or chopsticksblender
Tips
- Place two wooden spoons or chopsticks alongside the squash while cutting to prevent slicing all the way through.
- The fine cuts in the squash make it particularly tender and allow the aromatic topping to get into the grooves.
