Summary

Ingredients

• 1 butternut squash (se)
• 1 vegetable onion (s)
• 1 tablespoon curry paste, red
• 2 clove (s) garlic, pressed through
• 1 piece (s) ginger, the size a walnut, freshly grated
• 1 teaspoon salt
• 800 ml coconut milk
• 10 ml maple syrup
• 2 tablespoon oyster sauce
• Grains (salad mix or pumpkin seeds)
• olive oil

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Instructions

1. Peel and core the pumpkin and cut into cubes. Cut the onions into rings. Put everything in a drip pan and drizzle with a little olive oil. Preheat the oven to 200 ° C (fan oven 180 °) and bake the pumpkin on the middle rack for 15 minutes. In the meantime, stir all the other ingredients into the coconut milk, except for the grains. After about 15 minutes of baking, pour the coconut milk mixture over the pumpkin and bake for another 10 minutes. Then sprinkle the grains on top and bake for another 5 minutes. For me it was so much that I had to bake it in two batches. I don`t have a convection oven. Good Appetite!