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🍽️ Roasted Hokkaido Squash with Herb Dip and Toasted Nuts

338 kcal · 30 min · 4 servings

Roasted Hokkaido Squash with Herb Dip and Toasted Nuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the squash thoroughly.
  3. 3. Cut the squash in half.
  4. 4. Scrape out the seeds with a spoon.
  5. 5. Cut the flesh into slices about two centimeters thick.
  6. 6. Wash the lemon.
  7. 7. Grate about one teaspoon of the zest finely.
  8. 8. Squeeze the juice from the lemon.
  9. 9. Wash the arugula.
  10. 10. Spin the arugula dry.
  11. 11. Place the squash, olive oil, lemon zest, one tablespoon of sweet paprika powder, salt, and pepper in a bowl.
  12. 12. Mix the ingredients well.
  13. 13. Place the squash on a baking sheet lined with baking paper.
  14. 14. Bake the squash for about 20 minutes until golden brown.
  15. 15. Wash the cherry tomatoes.
  16. 16. Halve the cherry tomatoes.
  17. 17. Peel the garlic.
  18. 18. Wash the basil.
  19. 19. Shake the basil dry.
  20. 20. Pluck the leaves from the stems.
  21. 21. Heat a pan on high heat.
  22. 22. Toast the pine nuts for about one minute without fat.
  23. 23. Place the cherry tomatoes, garlic, basil, one tablespoon of lemon juice, and one tablespoon of sweet paprika powder in a tall container.
  24. 24. Puree the ingredients roughly.
  25. 25. Season the mixture with sugar, salt, and pepper.
  26. 26. Set the dip aside.
  27. 27. Cut the vegan cheese alternative into cubes about one centimeter in size.
  28. 28. Carefully remove the squash from the oven.
  29. 29. Distribute the arugula on the plates.
  30. 30. Place the squash on the arugula.
  31. 31. Add the vegan cheese cubes.
  32. 32. Sprinkle the toasted pine nuts over it.
  33. 33. Add the cherry tomato dip.
  34. 34. Serve the dish.

Nutrition per serving