Roasted butternut squash with a spice cake crumble - Vondelmolen

Roasted butternut squash with a spice cake crumble

  • 4 portions


  • 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
  • 1

    Preheat the oven to 100 °C.

  • 2

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

  • 3

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

    Glaze the onions in some olive oil.

    Parboil the butternut briefly.

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Garnish with the pine nuts.