John Myers
Baked Butternut Squash
The perfect baked butternut squash recipe with a picture and simple step-by-step instructions.
- 1,5 Butternut squash 1150 g / cleaned approx. 1000 g
- 6 tbsp Olive oil
- 6 big pinches Chilli flakes
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- Halve the pumpkins lengthways, remove the core with a large spoon, peel with a peeler and cut crosswise. (1 half was used for bullettes with butternut squash / see my recipe: *)) Place the 3 pumpkin halves on a baking sheet lined with baking paper, drizzle with olive oil (2 tablespoons each); Season with chilli flakes (2 big pinches each), coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each). Bake in the preheated oven at 175 ° C on the middle rack for about 45 minutes. Served here with the bullettes with butternut squash and sour cream with wild cranberries. *) Cutlets with butternut squash
Facebook Comments