Roasted squash with breadcrumb gremolata

Roasted squash with breadcrumb gremolata

Total: 1 hr 35 min. | Active: 20 min.
Nutritional value / person: 401 kcal
, Fat: 26 g
, Carbohydrate: 29 g
, Protein: 8 g


4 person


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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1 kg squash, cut into wedges
1 garlic, cut in half crosswise
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp salt
a little pepper


100 g day-old bread, finely chopped
40 g almonds, coarsely chopped
1 bunch flat-leaf parsley, finely chopped
1 organic lemon, a little grated zest and 1½ tbsp of juice set aside
½ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
1 tbsp liquid honey
2 tbsp olive oil
¼ tsp sea salt

To serve

300 g plain greek yoghurt
salt and pepper to taste
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How it's done

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Mix the squash and garlic with the oil and vinegar, season, transfer to a baking tray lined with baking paper.

To roast

Approx. 1 hr. in the centre of an oven preheated to 180°C.


Mix the bread with almonds, parsley, lemon zest, chilli flakes, honey and oil, season with salt. Scatter the gremolata on top of the squash, bake for a further 15 mins.

To serve

Remove approx. 5 cloves from the garlic, place in a bowl and mash finely with a fork. Add the yoghurt and reserved lemon juice, mix, season. Smear the yoghurt onto a plate, top with the squash and breadcrumb gremolata.

Good to know
Note: Depending on how strong you want the yoghurt, you can mash all of the garlic cloves. Use the remaining cloves of garlic for salad dressing or pasta sauce.
Tip: Crushed stale bread can also be used for the gremolata.

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