Recipe detail

Name: warm salad of roasted squash, pancetta and parmesan
Yield: 4
Cuisine: Italian
Ingredients: 1.0000 tPcs butternut squash; 80.0000 ml olive oil; 2.0000 g sea salt and freshly ground black pepper; 1.0000 tPcs small dried red chilli; 1.0000 tPcs heaped teaspoon coriander seeds; 8.0000 tPcs slices of pancett; 4.0000 tPcs handfuls of baby spinach; 20.0000 ml balsamic vinegar; 50.0000 g parmesan cheese; 1.0000 g

Vegetables warm salad of roasted squash, pancetta and parmesan

3. 8. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Italian

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Program steps

Preheating:
190 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:20 hh:mm

190 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
butternut squash	1	pcs
olive oil	80	ml
sea-salt	2	g
chili powder	1	pcs
carraway seeds	1	pcs
pancetta	8	pcs
fresh baby spinach	4	pcs
balsamic vinegar	20	ml
parmesan cheese	50	g
freshly ground black pepper, ground	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

Directions

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.

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