Recipe detail


27. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: English

Program steps

  • Preheating:
  • 195 °C

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Hot air
100 %
time icon Termination by time
time icon 00:17 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
red kuri squash 3 pcs
onion 1 pcs
olive oil 50 ml
sour cream 18% 250 ml
rosemary sprig 1 pcs
vegetable broth 2 l

Nutrition and allergens

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

Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g


Cut the squash in half, remove the seeds and cut in quarters. Place on enamelled GN container, drizzle with olive oil, season with salt and pepper and sprinkle with rosemary sprig.
Place into a preheated Retigo combi oven using hot air, 180°C and roast for 15-20 minutes.
Chopp and fry some peeled onion, put some vegetable stock, bring it to the boil and add the roasted squash. Use the stick blender to blitz it to a fine cosistency. Garnish with quenelle of sauer cream and a touch of olive oil.