Recipe of the month

Roasted butternut squash with a soft gingerbread crumble

4 portions Budget

A healthy veggie dish with a soft gingerbread crunch to it.

Ingredients

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

Preparation

Preheat the oven to 100 °C.
Dry the soft gingerbread in the oven for approximately one hour.
Dice the butternut squash into cubes and slice the red onion.

Glaze the onions in some olive oil.

Parboil the butternut briefly.
Toss the sliced and diced vegetables with the oil and season with salt and pepper.
Bring the oven up to 180 °C and place the dish in the preheated oven for fifteen minutes.
Toast the pine nuts in a non-stick pan without fat.
Combine the soft gingerbread with the chopped parsley and sprinkle over the roasted butternut squash and red onion.
Garnish with the pine nuts.