Roasted squash with breadcrumb gremolata
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 kgsquash
- 1garlic
- 3 tbspolive oil
- 2 tbspred wine vinegar
- 1 tspsalt
- a littlepepper
- 100 gday-old bread
- 40 galmonds
- 1 bunchflat-leaf parsley
- 1organic lemon
- ½ tspchilli flakes
- 1 tbspliquid honey
- 2 tbspolive oil
- ¼ tspsea salt
- 300 gplain greek yoghurt
- salt and pepper to taste
Instructions
Step 1
Mix the squash and garlic with the oil and vinegar, season, transfer to a baking tray lined with baking paper. (e.g. chestnut), slicedStep 2
Approx. 1 hr. in the centre of an oven preheated to 180°C.Step 3
Mix the bread with almonds, parsley, lemon zest, chilli flakes, honey and oil, season with salt. Scatter the gremolata on top of the squash, bake for a further 15 mins.Step 4
Remove approx. 5 cloves from the garlic, place in a bowl and mash finely with a fork. Add the yoghurt and reserved lemon juice, mix, season. Smear the yoghurt onto a plate, top with the squash and breadcrumb gremolata.