Butternut squash with a hazelnut crust
Preparação
SQUASH
Peel and halve the squash and remove the seeds. Place both squash halves cut-side-down on a chopping board and make incisions every 5 mm until you almost reach the bottom (without cutting right through). Put the incised squash halves on the universal tray, brush them with olive oil and season with salt and pepper. Insert 6 bay leaves into each incision in the squash halves. Pre-heat the X BO (150°C/60% humidity) and cook the squash for 20 minutes.
GLAZE
In the meantime, heat up the glaze ingredients in a frying pan over a low heat, stirring frequently until the sugar has melted. Mix together the chopped hazelnuts, breadcrumbs, olive oil and parmesan in a bowl.
HAZELNUT CRUST
Remove the squash from the X BO, brush it with the glaze then bake it for another 15 minutes at 150°C/ -20% humidity. Remove the squash again, brush it with the glaze again, cover it with the hazelnut crust mixture and bake for another 15 minutes.
Preparation time: 15 min.
Baking/cooking time: 50 min.
Serves 4
FOR THE BUTTERNUT SQUASH
- 1 butternut squash (approx. 2 kg)
- 2 tbsp olive oil
- sea salt
- ground pepper
- 12 bay leaves
FOR THE GLAZE
- 2 tbsp maple syrup
- 2 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp raw cane sugar
FOR THE HAZELNUT CRUST
- 2 tbsp chopped hazelnuts
- 2 tbsp breadcrumbs
- 2 tbsp olive oil
- 2 tbsp grated parmesan
