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Ingredients (2 servings)
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600 g Bio Speisekürbis Butternuss
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200 g Sauerteigbrot
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30 ml Olivenöl
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Salz, Pfeffer, Rosmarin
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Peel the organic butternut squash, remove the seeds, and cut into bite-sized cubes.
- Spread the squash cubes on a baking sheet, drizzle with half of the olive oil, and season generously with salt, pepper, and rosemary. Roast in the oven for about 25 to 30 minutes until tender and golden brown.
- Meanwhile, cut the sourdough bread into rough cubes. Heat the remaining olive oil in a pan and fry the bread cubes over medium heat until crispy all around.
- Arrange the roasted squash on plates, sprinkle the crispy sourdough croutons on top, and serve warm immediately.
