Rosemary & Garlic Butternut Squash with Avocado-Parmesan Whip

1h
Medium

1 serving

🎃

1

Butternut Squash

🛢️

75 ml

Olive Oil

🧄

3 cloves

Garlic

🌿

15 ml

Rosemary

🧀

120 ml

Parmesan Cheese

🥑

1

Avocado

🌿

120 ml

Basil

🍋

7.5 ml

Lemon Juice

🌰

Almonds

🧅

Scallions

Preparation Steps

  1. Step 1/5

    Preheat the oven to 425. Line a sheet pan with parchment paper.

  2. Step 2/5

    Mix olive oil and garlic in a small bowl.

  3. Step 3/5

    Brush the squash with oil, season with salt, rosemary and pepper. Bake for 45 minutes, flipping every 15 minutes.

  4. Step 4/5

    Process all ingredients for the whip in a food processor or blender until smooth.

  5. Step 5/5

    Top the squash with the whip, almonds, scallions and parmesan cheese.

Composition

Ingredients

Types

Vegetables, Condiments, Herbs, Dairy, Nuts

Ingredients

butternut squash, olive oil, garlic, rosemary, parmesan cheese, avocado, basil, lemon juice, almonds, scallions

Allergens

Lactose, Nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

sheet pan, small bowl, food processor or blender

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crunchy, Smooth

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 2-3 days, freezer :