Butternut Squash with roasted mushrooms
- Prep Time: 40 minutes
- Servings: 4
(Deutsch) 1 butternut squash
1 clove of garlic
1 ½ tablespoons olive oil
2-3 tsp apple cider vinegar
1 handful of parsley
salt and pepper
2-3 tablespoons of pine nuts
(Deutsch) Preheat oven to 180 ° C. Halve the butternut squash and bake with the cut side down on a baking tray lined with baking sheet for about 30 minutes.
Wash and slice the mushrooms.
Mince the garlic clove. In a pan heat olive oil over medium heat. As soon as the oil throws bubbles, add mushrooms. Cover and simmer for 5 minutes. (If there is not enough liquid, add a little water.) Remove the lid and continue to roast for one to two minutes until the water has evaporated. Chop parsley. Deglaze with apple cider vinegar and add parsley. Season with salt and pepper.
Remove the pumpkin from the oven and scoop its meat out with a fork.
Roast pine nuts in a small pan over medium heat until they start to smell.
Arrange the pumpkin meat on a plate and top with the mushrooms, pine nuts and a little parsley. Enjoy!