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 puree
Granola
To bake
To serve
How it's done
Squash puree
Mix the squash, oil, sugar and cinnamon in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove, puree, leave to cool. Reduce the oven temperature to 180°C.
Granola
In a bowl, mix the spelt flakes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the centre of the oven, mixing once. Remove from the oven, leave to cool. Add the chocolate chunks, mix.
To serve
Plate up the yoghurt and squash puree. Top with the figs and granola.
| Shelf life: | Store the granola in an airtight container for approx. 3 weeks. |
|---|---|
| Tip: | Prepare the squash puree 1 day in advance, cover and keep in the fridge. |
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