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Ingredientes
- 1 butternut squash
- sea salt, freshly ground pepper
- leaves from one tarragon sprig
- 4-5 TBS extra virgin olive oil
- 3 TBS hazelnut oil
- juice of one lemon
- ½ tsp wholegrain mustard
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped.
- 1 tsp sunflower seeds
- 1 tsp pumpkin seeds
- 1 tsp pine nuts
- 2 dried sage leaves
Direcciones
- Peel the squash, cut it in half lengthwise and remove the seeds. Cut the flesh into 1/8 inch thick slices.
- Blanch squash for 2 minutes in boiling salted water, then drain. Pat dry. Place in a serving dish, season with salt and pepper.
- Chop tarragon. In a bowl, mix olive and hazelnut oils, lemon juice, mustard, shallot, garlic and the chopped tarragon leaves. Pour over the squash.
- In a small skillet, dry-fry the sunflower and pumpkin seeds and pine nuts. Chop them finely with the sage. Sprinkle this mixture over the squash. Serve cold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 158g | |
| Calories 958 | |
| Calories from Fat 933 | 97% |
| Total Fat 105.63g | 132% |
| Saturated Fat 11.94g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 123mg | 4% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.31g | 1% |
| Protein 2.16g | 3% |
