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Roasted butternut squash with a spice cake crumble

A healthy veggie dish with a spice cake crunch to it.

4 portions Print
Geroosterde butternut met peperkoekcrumble

Ingredients

  • 1 butternut squash
  • 3 red onions
  • 4 tbsp olive oil (+ a little extra for the onions)
  • pine nuts
  • 3 slices of spice cake
  • a handful of chopped parsley
  • salt and pepper

You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.

Step 1

Preheat the oven to 100 °C.

Step 2

Dry the spice cake in the oven for approximately one hour.

Step 3

Dice the butternut squash into cubes and slice the red onion.

Glaze the onions in some olive oil.

Parboil the butternut briefly.

Step 4

Toss the sliced and diced vegetables with the oil and season with salt and pepper.

Step 5

Bring the oven up to 180 °C and place the dish in the preheated oven for fifteen minutes.

Step 6

Toast the pine nuts in a non-stick pan without fat.

Step 7

Combine the spice cake with the chopped parsley and sprinkle over the roasted butternut squash and red onion.

Step 8

Garnish with the pine nuts.

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