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Pumpkin tarte flambée with butternut squash as a base

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Ingredients for 2 servings:

  • 1.2 kg butternut squash
  • 100 g cream cheese, 0.2% fat
  • 75 g diced ham, raw
  • 1 small onion(s)
  • 1 pinch(s) of salt and pepper
  • a few stalks of chives
  • some sunflower oil or vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Low-carb, vegetarian, or savory with ham and onions. There are no limits to creativity.

Cut the pumpkin into slices no more than 1 cm thick and then remove the skin. It’s easier if it’s already sliced ​​than whole. Preheat the grill or oven to 180°C and brush the slices with a little oil. Pre-cook for 10 minutes. Season the cream cheese with salt and pepper and spread it on the pre-cooked pumpkin strips. Cut the onion into thin strips. Place the ham cubes, onion strips, and chives on top of the cream and finish cooking in the oven for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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