glutenfrei

Hasselback Butternut Squash

This butternut squash is prepared using the Hasselback method and served with our HistaFood organic vegetable spread. Simply delicious!

This recipe is    

  • suitable for a low-histamine diet  
  • vegan  
  • lactose-free  
  • gluten-free  

Preparation time    

15 minutes + 30-40 minutes baking time 

Ingredients  

  • 1 butternut squash 
  • 3-4 tablespoons of olive oil for cooking 
  • 30 g chopped macadamia nuts 
  • 2 sprigs of thyme 
  • 1 clove of garlic (1) 
  • 1 tbsp maple syrup 
  • HistaFood Organic Herb Salt 

Topping

https://histafood.eu/blogs/rezepte/hasselback-butternut-kurbis preparation   

  • Preheat oven to 180°C (top/bottom heat). 
  • Wash the pumpkin, peel it and halve it lengthwise. 
  • Line a baking tray with parchment paper and place the pumpkin on it. 
  • Place a wooden spoon on each side and cut with a knife up to the wooden spoons. 
  • Mix together olive oil for frying, a little HistaFood organic herb salt, maple syrup and a clove of garlic pressed through a garlic press. 
  • Spread the mixture onto both pumpkin halves using a brush. 
  • Bake in a preheated oven for approximately 20 minutes. 
  • Remove from the oven and place the chopped macadamia nuts and thyme leaves on the pumpkin. 
  • Bake for another 20 minutes and remove from the oven. 
  • Serve with HistaFood Organic Vegetable Spread Zucchini & Basil 

Our HistaFood tip  

You can also top the baked pumpkin with vegan feta cheese (1) and pomegranate seeds and serve. Our organic vegetable spread Carrot & Beetroot can also be used as a topping.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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