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
How it's done
Mix the squash and garlic with the oil and vinegar, season, transfer to a baking tray lined with baking paper.
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.
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.
|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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