Ingredients for 4 people:
1 small (approx. 750 g) butternut squash
a little oil
2 tsp thyme leaves
1 tsp grated organic orange zest
Coarse sea salt
ground pepper
For the ginger plums:
1 jar (700 g) of plums, 385 g are needed.
1 walnut-sized piece of ginger
2 tbsp sugar
2 tbsp butter or margarine
Preparation:
1. Peel the pumpkin and remove the seeds. Cut the pumpkin into slices (approx. 0.5 mm). Brush the pumpkin slices thinly with oil. Heat a grill pan and grill the pumpkin slices on both sides, but do not let them become too soft. The pumpkin should still have bite. Or grill the pumpkin slices on a hot charcoal grill. Mix the thyme, orange zest and a little sea salt and sprinkle over the pumpkin slices. Sprinkle with a little freshly ground pepper.
2. Drain the plums well in a sieve. Peel and dice the ginger. Heat a dry frying pan. Put the plums in and sprinkle with sugar. Add the ginger. Stew the plums briefly in the pan over a high heat, turning. Add butter or margarine and toss the plums in it. Serve the plums together with the pumpkin.
Preparation time approx. 30 minutes
Nutritional values per portion approx.:
Calories: 164
Joule: 688
Protein: 2,4 g
Fat: 4,5 g
Carbohydrates: 27 g
(FoodCentrale by ddp images)
