Roasted butternut squash with a spice cake crumble

Preheat the oven to 100 °C.

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

Garnish with the pine nuts.