«Fillet» of rosemary butternut

Preparation: 10 min

Cooking: 20 min

Servings: 4

INGREDIENTS:

1 butternut squash, approx. 1.5kg
Olive oil
Salt
A turn of the pepper mill
1 sprig of rosemary

Accessoires :

Stainless steel grid

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 240°C.

2. Cut 4 slices of butternut 2cm thick, leaving the skin.

3. Using the tip of a knife, grid the pumpkin slices deep enough so that the heat penetrates to the heart.

4. Sprinkle the butternut slices with olive oil, salt, thinned rosemary and a turn of the pepper mill and leave to marinade at room temperature for 20 minutes.

5. Cook the butternut slices for 10 minutes on each side. The slices are cooked when the outside will have formed a crust as if you had grilled meat. You can use this recipe for a vegan burger or as your serving of protein for any meal.