Roasted butternut squash with sage and onion dressing and amaretti parmesan crumble

Ingredients for 2 servings:

• 400 g butternut squash(s), prepared and weighed
• 1 tbsp olive oil
• ⅛ tsp salt
• n. B. Pepper, black
• 90 g butter
• 100 ml dry white wine
• 1 m.-large onion(s), red
• 2 garlic cloves
• 3 g sage leaves, dried
• 1 tsp orange zest
• ¼ tsp salt
• ⅛ tsp chili flakes
• 40 g amaretti biscuits
• 30 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Small meatless dish for autumn

Peel and halve the pumpkin. Remove the inside and seeds with a spoon and cut the flesh into approximately 1 cm thick wedges. The recipe only includes the flesh. Peel and finely dice the onion. Peel and finely chop the garlic. Place the amaretti biscuits in a freezer bag and crumble them with a rolling pin or similar. Grate the Parmesan cheese. Preheat the oven to 200°C (top and bottom heat). Place baking paper on a baking sheet and spread the pumpkin wedges flat on it. Mix the olive oil and salt for the pumpkin and brush them onto the pumpkin. Season with freshly ground black pepper. Roast the pumpkin in the oven for about 20 minutes. Meanwhile, melt the butter in a saucepan and sauté the diced onion with the salt for about 5 minutes over medium heat. Add the sage leaves, chili flakes, and garlic and sauté everything for another 1 minute. Deglaze with the white wine, add the orange zest, and simmer over medium heat for a few minutes until a sauce-like consistency is reached. Mix the crumbled amaretti biscuits with the Parmesan cheese, spread over the cooked pumpkin in the oven, and bake for a further 5-7 minutes, until the crumble is lightly browned. To serve, layer the pumpkin wedges on the plate, drizzle with the sage and onion dressing, and top with the amaretti and Parmesan crumble. Notes: You could certainly use Hokkaido pumpkin, but flavors like orange and amaretti, with their almond and light marzipan aromas, and especially sage, are more suited to the nutty-sweetness of the butternut squash. Chili flakes provide a slight contrast of heat, and white wine’s acidity balances the sweetness. If you want to try Hokkaido, you might want to use thyme instead of sage. Parmesan is not vegetarian, so vegetarians can use Montello cheese as an alternative. This dish is intended as a starter, but with an autumnal salad, it can also be enjoyed as a meat-free main course.