- Yield: 4
- Prep Time: 10 minutes
- Cook Time: 2h 40 min
- Serving: 4 friends
Nutrition facts (per portion)
- Calories: a
- Carbohydrate Content: h
- Cholesterol Content: h
- Fat Content: h
- Fiber Content: h
- Protein Content: h
- Saturated Fat Content: h
- Serving Size: h
- Sodium Content: h
- Sugar Content: h
- Trans Fat Content: h
- Unsaturated Fat Content: h
Scrambled eggs
Delicious scrambled eggs
Ingredients
- 1 butternut squash, seeds removed, cut in half lengthways and cut into 2,5 cm slices
- 5 tablespoons olive oil
- 6 big plum tomatoes, cut in half length ways
- 25 grams peeled and grated ginger
- 1 small red chilli, deseeded & finely diced
- 2 garlic cloves, peeled & crushed
- 120 grams Greek yoghurt
- 1/4 teaspoon ground cardamom
- 1,5 teaspoon fresh lime juice
- Finely grated zest of 1/2 organic lime
- 3 tablespoons roasted, chopped cashews
- 4 tablespoon fried shallots, optional
- Sea salt
- Pepper
Story
Side dish for 2 persons:
Preheat your oven to 240 degrees C. Then prepare and cut all the ingredients.
Grease the butternut squash slices with 2 tablespoons olive oil, 2 teaspoons salt & some fresh pepper.
Place them on a baking tray covered with a baking sheet and roast for 35-40 minutes until golden brown. Set aside.
Turn down the oven to 170 degrees C. Put the halved plum tomatoes skin-side down on the baking tray. Sprinkle with a 1/4 teaspoon of salt, 3 tablespoons olive oil and roast for 80 minutes.
In a mortar and pestle, put the grated ginger, red pepper, garlic, coconut blossom sugar, 1/4 teaspoon of salt and crush until it becomes a paste.
When the tomatoes are ready, spoon this mixture on top of the tomatoes and cook for another 40 minutes until caramelised & set aside.
In another (small) bowl, mix the Greek yoghurt with ground cardamom, the limejuice and lime zest, and put the sauce in the fridge until ready to serve. Spread out the squash on a platter, place tomatoes on top, drizzle over the yoghurt sauce, sprinkle some roasted cashews & crispy shallots and serve!