Ingredients
Hint:
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
kochen@bettybossi.ch
Squash
Pomegranate sauce
How it's done
Squash
Mix the squash, garlic, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove the squash.
Pomegranate sauce
Heat the oil in a frying pan. Stir-fry the onions for approx. 3 mins. Pour in the pomegranate juice and stock, loosen any bits that have stuck to the pan. Mix in the pomegranate seeds, season, cover and simmer for approx. 2 mins. Gradually stir in the butter and heat through. Plate up the squash with the sauce, serve the burrata on top.
| Tip: | Fry 80 g of diced bacon with the onions. |
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