BBQ Butternut Squash Flammekueche
with creamy feta sauce & fresh herbs
Rich in vitamins A and C, butternut squash is not only delicious, but also a nutritious addition to any meal!
Tags:
Veggie
•Extra Veggies
Allergens:
Wheat
•Milk
•Sulphites
•Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Flammekueche
(Contains Wheat)
½ piece
Butternut squash
25 g
Feta
(Contains Milk)
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
½ sachet(s)
Middle Eastern spice mix
25 g
Cream cheese
(Contains Milk)
½ piece
Onion
1.5 teaspoon
Ground paprika
25 g
BBQ Sauce
(Contains Sulphites, Mustard)
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Flour
1 tablespoon
Water
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3051 kJ
Calories729 kcal
Fat24.7 g
Saturated Fat9.2 g
Carbohydrate102.9 g
Sugar19 g
Dietary Fiber10.5 g
Protein17.8 g
Salt3.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Small Bowl
Cooking Steps
1
- Preheat the oven to 220°C.
- Halve the butternut squash lengthways and scoop out the seeds and the stringy part of the flesh.
- Cut the base into thin crescents and cut the neck into batons of 1cm thickness.
- Transfer all of the butternut squash to a bowl, then add the paprika, olive oil and flour. Toss well to coat.
2
- Transfer the butternut squash to a parchment-lined baking sheet.
- Roast in the oven for 25 - 30 minutes, tossing halfway.
- Meanwhile, slice the onion into half rings.
- In a small bowl, combine the cream cheese with the Middle Eastern spices and half of the feta, along with the water (see pantry for amount).
3
- Spread the flammekueche with the cream cheese mixture and top with the onion, then crumble over the rest of the feta.
- Transfer the flammekueche to a parchment-lined baking sheet and bake in the oven for 5 minutes.
- In the meantime, finely chop the fresh herbs.
4
- Top the flammekueche with half of the butternut squash, then drizzle with the BBQ sauce.
- Garnish with the fresh herbs.
- Serve the rest of the butternut squash alongside, seasoned to taste with salt and pepper.
- Serve with some mayonnaise for dipping as preferred.