Baked squash with thyme and roasted nuts
A delicious recipe for low-carb fans: When an autumn wind is blowing outside, butternut squash with thyme and walnuts will make you feel warm and cosy.
Preparation:
- Preheat the oven to 180 °C top and bottom heat. Peel the squash using a peeler, then halve. Remove the seeds using a spoon. Place the prepared squash onto a baking sheet, cut side down, drizzle with olive oil and pre-bake for 20 minutes.
- In the meantime, prepare the butter and nut sauce: Roast the walnuts in a pan over a medium heat. Add the butter, thyme, Hermesetas Liquid and salt and heat while stirring continuously.
- Remove the squash from the oven and score with a sharp knife at 0.5 cm intervals. Place it back on the baking sheet and pour over the butter and nut sauce. Bake for a further 40 minutes. Divide between two plates and enjoy while hot.
General information
Ingredients
Butternut squash
1 pc
Olive oil
1 tbsp
Walnuts, chopped
30 g
Butter
50 g
Fresh thyme, leaves stripped
1 tbsp
Hermesetas Liquid
5 drops
Salt
1/2 tsp
Nutritional information
Recipe:
Portion:
kJ
3717
1858
kcal
885
442
Protein g
11
5.5
Carbohydrates g
47
23.5
Fat g
73.5
37
