Crispy butternut Squash, no frying required
Servings 2 persons
Ingredients
4 large butternut slices, approx 600g (cut from the top of the squash)
For the dough
- 80 g flour
- 90 ml vegetable or animal milk
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 fine pinches salt
For the breadcrumbs
- 100 g breadcrumbs
- 2 tbsp malted yeast
- 1 tsp oregano
- salt and pepper
Instructions
- Cut the butternut into 2cm slices.
- Mix all the ingredients for the dough in a soup bowl. In another plate, mix the ingredients for the breadcrumbs.
- Preheat oven to 200°C.
- Dip the slices in the dough, then in the breadcrumbs, and place on a baking sheet.
- Bake for 45min. Halfway through baking, remove the tray from the oven and brush both sides of the slices lightly with oil.
- Serve with rice and the sauce of your choice. Here, it's a forest sauce.