Roasted Butternut Squash

Ingrediens

2 butternut squash, medium size 4 cloves of garlic 8 sprigs of thyme 2 tbs. olive oil 50 g butter Salt and pepper

Preparation

1 Cut the butternut squash in halves from top to bottom. Use a spoon to scoop out the seeds. 2 Peel and slice the cloves of garlic. Sprinkle garlic and thyme over an Eterna tray 1/1 GN, 20mm. Splash evenly with olive oil and season the whole tray generously with flaked salt and ground pepper. 3 Put the butternut squash halves faced down on the trays and cook in oven. 4 Let the squash cool for 10-15 minutes. Then scrape the skin away and discard it. 5 Transfer the flesh of the squash to a bowl; add butter and mash with a fork. Leave the mix a little chunky for texture. Check the seasoning and adjust if necessary.

Cook according to following method:

Preheat- 200°C - 1 minute

Insert tray

CombiSmart - 180°C - 70% humidity - 45-60 minutes

Recommendation of tray

Imperial® tray 20 mm

Chef's tip

This dish makes a wonderful garnish for roasted meats. You can also add crumbled feta cheese and toasted pumpkin seeds and use it as a vegetarian dish.

Download recipe

Jens Bach Sørensen

Culinary Support

Roasted Butternut Squash

Stewed Summer Cabbage with Serrano Ham

Vacuumised Tomatoes

Potato wedges

Coarse Ratatouille