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
Marinade
Hummus
Toast the seeds
Topping
How it's done
Squash
Peel the squash, halve lengthwise and remove the seeds. Make approx. 2 cm incisions in the squash at small intervals (approx. 5 mm). Change the cutting direction a few times as you go. Peel and thinly slice the garlic, place in the incisions.
Marinade
Place the squash on a baking tray lined with baking paper. Combine the soy sauce, olive oil and honey, season. Brush the squash with half of the marinade.
Roast
Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove, brush with the remainder of the marinade.
Hummus
Rinse and drain the soya beans, place in a measuring cup. Grate in the lemon zest, squeeze out 3 tbsp of juice, add along with all the other ingredients up to and including the salt, puree until smooth.
Toast the seeds
Coarsely chop the pumpkin seeds. Without adding any oil, toast the pumpkin seeds and hemp seeds in a non-stick frying pan for approx. 3 mins. Reduce the heat.
Topping
Add the butter and heat through until the butter foams and smells nutty. Plate up the squash, add the topping, serve with the hummus.
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