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.
Nutritional values per serving
1858
kj
442
kcal
5.5
protein g
23.5
carbohydrates g
37
fat g
Ingredients for 2 servings
| 1 pc | Butternut squash |
| 1 tbsp | Olive oil |
| 30 g | Walnuts, chopped |
| 50 g | Butter |
| 1 tbsp | Fresh thyme, leaves stripped |
| 5 drops | Hermesetas Liquid |
| 1/2 tsp | Salt |
