Braised Delicata squash

Braised Delicata squash

Total: 1 hr 20 Min. | Active: 30 Min.
Nutritional value / people: 371 kcal
, Fat: 30 g
, Carbohydrate: 19 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Curry tahini sauce

a little oil, for frying
2 red onions, sliced
2 garlic cloves, roughly chopped
1 tbsp red curry paste
4 dl coconut milk
2 dl vegetable bouillon
2 tbsp tahini (sesame paste) (sesame paste)
½ tsp salt


2 squash (e.g. Delicata), halved, deseeded, sliced
2 tbsp olive oil
¼ tsp salt
2 tbsp plain yoghurt
½ bunch coriander, roughly torn
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How it's done

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Curry tahini sauce

Heat the oil in a casserole dish, sauté the onions and garlic, add the curry paste, cook over a medium heat for approx. 2 mins. Pour in the coconut milk, stock and tahini, season with salt, bring to the boil then simmer for approx. 2 mins.


Add the squash to the sauce, drizzle with oil, season with salt. Place the lid on top of the casserole dish.

Cook for approx. 50 mins. in the centre of an oven preheated to 180°C. Remove the dish from the oven. Mix the squash with the sauce. Top with the yoghurt and coriander.

Good to know
Serve with: Flatbread

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