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Squash bruschetta
15 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 279
  • Fat about 15g
  • Carbohydrates about 22g
  • Protein about 11g
This is needed
This is needed for 8 pieces
  • 8 slices nut bread (approx. 400 g)
  • 300 g squash (e.g. red kuri), peeled, cut into approx. 2 cm cubes
  • 1 tbsp olive oil
  • 1 red chilli, deseeded, finely chopped
  • 1 garlic clove, squeezed
  • 0.5 tsp salt
To roast
  • 200 g halloumi, cut into 8 slices
  • 1 tbsp pumpkin seed oil
  • 1 tbsp pumpkin seeds, coarsely chopped
  • a little sea salt
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And that's how it's done
And that's how it's done
Place the slices of bread on a baking tray.
To bake
Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove from the oven.
Place the squash on the baking tray lined with baking paper. Mix the oil, chilli, garlic and salt, spread on top of the squash, mix.
To roast
Approx. 25 mins. in the centre of the oven. Remove, place the cheese on the tray alongside the squash, return to the oven for approx. 5 mins.
Spread the halloumi on top of the toasted bread, add the squash, roughly mash with a fork, drizzle with oil. Sprinkle with pumpkin seeds and fleur de sel.

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