Ginger butternut squash roast

It’s not over yet (The Klaxons)

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Zucca violina aglio e zenzero: scorri per la ricetta in italiano.

Leaves still adorn trees with their reds and yellows, brighting up dark mornings and grey skies. There is still more than a month to go before Winter begins. So no, it’s not over yet: you can still roast that last pumpkin. Simple and warming: slice it, dress it and let the oven do its magic. No need to remove the skin: it will melt in your mouth like butter.

Ingredients

1 organic butternut squash (or a medium size pumpkin)
1 thumb of ginger
4 garlic cloves
Coconut oil
Thyme
Salt

Know-How

Set the oven to 200°C.
Slice and clean your squash and place it in a roasting pan. Season with salt and thyme (oregano would also go very well with it).
Mince the garlic and ginger together. Scatter the mixture on the veg together with a few teaspoons of coconut oil (or drizzle with olive oil).
Place the pan in the oven and roast on ventilated for 10 minutes, until the edges get slightly burnt.
Take the pan out and stir to coat well. Add some more coconut oil if needed.
Cover the pan loosely with tin foil, put it back in the oven, set on static, and roast for 40 minutes.
Enjoy.

C’è ancora tempo per cucinare i colori dell’autunno… Non pelate la zucca: si scioglierà in bocca.

Ingredienti

Una zucca violina (preferibilmente bio)
Un pezzo di zenzero
4 spicchi d’aglio
Olio di cocco ( o di oliva)
Sale
Timo

Metodo

Accendete il forno a 200°C.
Tagliate la zucca a spicchi, insaporitela con sale e timo e mettetela in una teglia.
Tritate zenzero e aglio insieme e cospargeteli sulla vostra zucca, insieme a qualche cucchiaino di olio di cocco (o di oliva).
Mettete in forno ventilato per 10 minuti, finché gli spicchi non si sono imbruniti, quasi sbruciacchiati.
Togliete la teglia dal forno e mescolate bene. Se necessario, aggiungete un po’ più di olio. Coprite con un foglio di alluminio lasciando gli angoli liberi.
Cuocete in forno statico per 40 minuti.
Buon appetito!

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