Recipe detail

Vegetables warm salad of roasted squash, pancetta and parmesan

3.8. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Italian

Program steps

  • Preheating:
  • 190 °C

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Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
butternut squash 1 pcs
Olive oil 80 ml
sea salt 2 g
dried red chilli 1 pcs
coriander seeds 1 pcs
pancetta 8 pcs
baby spinach 4 pcs
balsamic vinegar 20 ml
parmesan 50 g
ground black pepper 1 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Cu, Fe, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 49.5 kJ
Carbohydrate 0.5 g
Fat 3.3 g
Protein 4.4 g
Water 0 g


Cut the butternut squash in half, keeping the seeds intact. Cut each half into quarters and lay in a enamelled GN container. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your small dried red chilli and coriander seeds. Scatter this over the squash. Roast the squash until soft and golden. Allow to cool a little. Roast pancetta slices in Retigo combi for 10 minutes on combi mode 50%, 190°C.
Tear up your warm squash and put it on the plate, put sliced roasted pancetta, sprinkle over the seeds and the spinach. Drizzle over the olive oil and balsamic, add salt, pepper and peeled parmesan.

Recommended accessories

Vision Bake