Baked Butternut Pumpkin with Spicy Cinnamon Crust

Summary

Ingredients

• 1 small pumpkin (se), butternut
• 3 tablespoon oil, (sunflower oil)
• 3 small onion (s)
• 50 g flaked almonds
• 3 tablespoon sugar
• 1 teaspoon cinnamon
• 1 pinch cayenne pepper
• Pinch (s) sea salt
• Black pepper from the mill

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Instructions

1. Preheat the oven to 190 degrees top / bottom heat.
2. Wash the butternut squash and then cut it into 2 cm thick slices. As soon as the core is cut, use a spoon to scrape out the cores and fibers, then continue cutting into slices.
3. Place the pumpkin slices on a baking tray and brush with a tablespoon of sunflower oil. Bake for 15 minutes at 190 degrees. Take out and let cool down a bit, then remove the shell and put the slices back on the baking sheet.
4. Roast the flaked almonds in a dry pan and then remove them.
5. Quarter the onions and then cut into thin slices. Heat 2 tablespoons of sunflower oil in a pan and fry the onions until translucent.
6. Add sugar, cinnamon and cayenne to the onions and caramelize while stirring. Season to taste with salt and pepper. Mix in the toasted almond flakes
7. Lightly salt and pepper the pumpkin slices. Spread the onion and almond mixture on the pumpkin and bake everything in the oven at 190 degrees for 15 minutes. Serve immediately afterwards.
8. The dish can also be prepared:
9. To do this, bake and peel the pumpkin. Prepare the onion mixture with the spices and sugar. This can be done 1 day in advance.
10. Just before serving, roast the flaked almonds, add the seasoned onions and heat them up briefly. Salt / pepper the pumpkin slices, cover with the mixture and then bake in the oven.