Pour
1 grand bol
Ingrédients
1 butternut squash, peeled, emptied and cut into small cubes
Fresh rosemary sprigs
Mix of 5 spices
Ground nutmeg
Olive oil
500 gr whole oats, cooked as per the instructions on the package
4-5 small red onions, sliced lengthwise
8 tbsp olive oil
Juice of 1 ½ lime
Fresh estragon, chopped
Chives, chopped
Espelette pepper powder
Salt & pepper
Préparation de la recette
Preheat the oven to 200C (turning fan).
Spread the butternut cubes on a baking sheet covered with parchment paper.
Drizzle with olive oil.
Season with salt, pepper, 5 spices and nutmeg.
Add the rosemary sprigs on top.
Roast until golden brown (approximately 25-45min).
Spread the onions on a baking sheet covered with parchment paper.
Drizzle with olive oil and add some rosemary.
Put in the over with the butternut squash for approximately 15 min (until golden brown).
Mix all of the remaining ingredients in a bowl. Add the roasted butternut squash and onions and toss.
Notes
› Serve as a main meal or as a side.
› Enjoy!
