Preparation: 10 min
Cooking: 20 min
Serves : 4 people
Ingredients:
1 butternut, approx. 1.5 kg
Olive oil
Fleur de sel
A turn of the pepper mill
1 sprig rosemary
ACCESSORIES:
Stainless steel cooking grid
or Stainless steel half rack
Large stainless steel tongs
Preparation:
1. Turn on your Kokko and reach an internal temperature of 240°C.
2. Cut 4 slices of butternut squash, 2 cm high, leave the skin on.
3. Using the tip of a knife, score the pumpkin slices quite deeply so that the heat penetrates well to the core.
4. Generously drizzle the butternut squash slices with olive oil, fleur de sel, rosemary leaves and a turn of the pepper mill, leave to marinate at room temperature for 20 minutes.
5. Cook the butternut squash slices for 10 minutes on each side, the slices are cooked when the outside has formed a crust a bit like you would have grilled a meat, use it for example for a veggan burger or to replace a protein during a meal.
