Baked butternut squash with spicy cinnamon crust

Ingredients for 4 servings:

• 1 small pumpkin(s), butternut
• 3 tbsp oil (sunflower oil)
• 3 small onions
• 50 g almond flakes
• 3 tbsp sugar
• 1 tsp cinnamon
• 1 pinch of cayenne pepper
• Pinch(s) of sea salt
• Pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

unusual appetizer from Arabic cuisine, can be prepared

Preheat the oven to 190 degrees top/bottom heat. Wash the butternut squash and then cut into 2 cm thick slices. Once the core is cut, scrape out the seeds and fibers with a spoon, then continue slicing. Place the squash slices on a baking tray and brush with 1 tablespoon of sunflower oil. Bake at 190 degrees for 15 minutes. Remove and let cool slightly, then remove the skins and return the slices to the baking tray. Toast the flaked almonds in a dry pan and then remove. Quarter the onions and then thinly slice. Heat 2 tablespoons of sunflower oil in a pan and sauté the onions until translucent. Add the sugar, cinnamon, and cayenne pepper to the onions and stir until caramelized. Season with salt and pepper to taste. Mix in the toasted flaked almonds. Lightly season the squash slices with salt and pepper. Spread the onion and almond mixture over the pumpkin and bake in the oven at 190°C (375°F) for 15 minutes. Serve immediately. This dish can also be prepared in advance: Bake and peel the pumpkin. Prepare the onion mixture with the spices and sugar. This can be done a day in advance. Shortly before serving, toast the flaked almonds and add the seasoned onion, heating briefly. Season the pumpkin slices with salt and pepper, coat with the mixture, and then bake in the oven.