Glazed Butternut Squash
Zubereitung:
Halve the pumpkin and slice it into thin slices, best accomplished with the Fly Wheel Cut S from Darkline. The great aspect of butternut squash is that its skin is also edible.
Sauté the pumpkin in a pan with olive oil, and season with sugar and salt.
Add butter and cranberries, tossing them for 3-4 minutes.
To finish, flambé with our brandy.
Making the pumpkin cream is easy: Combine all ingredients in a bowl and mix until smooth. Season according to taste.
Now, slice the whole wheat bread thumb-thick and grill both sides to crispy perfection with olive oil.
The pumpkin cream comes into play next: Spread it on the bread, thick or thin, as per your liking.
To serve: Place the glazed pumpkin and fresh grated tomatoes and parmesan on top. Add Parma ham and basil to complete our perfect autumn snack.
Jürgen Gschwendtner wishes you success
Zutaten:
- 1 small butternut squash
- 1 tsp granulated sugar
- 1/2 tsp salt
- Olive oil for frying
- A bit of butter
- 1 handful of dried cranberries
- A splash of brandy for flambéing
- 8 slices of Parma ham
- 1 tomato
- 1 pot of basil
- Parmesan for grating
- 4 slices of whole grain bread
- Olive oil
Ingredients for Pumpkin Cream:
- 3 tbsp crème fraîche
- 1 tbsp mayonnaise
- 1 tbsp pumpkin seed oil
- 1 pinch of salt and freshly ground black pepper