Oven-baked squash and pretzel salad

Oven-baked squash and pretzel salad

Total: 1 hr 5 Min. | Active: 40 Min.
Nutritional value / people: 341 kcal
, Fat: 20 g
, Carbohydrate: 31 g
, Protein: 7 g

Hip hip hurray, squash season is under way! This oven-baked bread salad is a winner on two counts. First off, it contains squash and secondly, you can use up any leftover bread!


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:

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Pretzel rolls

200 g lye rolls day old, cut into cubes
1 tbsp olive oil
1 garlic clove, squeezed


400 g squash, cut into approx. 2 cm cubes
1 red onion, cut into strips
2 tbsp olive oil
¼ tsp salt
a little pepper

To bake

2 tbsp pumpkin seeds

Salad dressing

2 tbsp balsamic vinegar
4 tbsp olive oil
salt and pepper to taste
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How it's done

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Pretzel rolls

Mix the bread, oil and garlic in a bowl.


Mix the squash with the onion and oil, spread on a baking tray lined with baking paper, season.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, mix in the bread cubes and pumpkin seeds, bake for a further 10 mins. Remove, allow to cool slightly.

Salad dressing

Combine the balsamic and oil, season. Place the squash/bread in a bowl, add the dressing, mix.

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