Baked butternut pumpkin

with kale, tahindressing and pumpkin seeds

  • 45 min
  • 4 pers
Recipe by Ditte Ingemann


  • 1 butternut squash
  • 75 g kale, possibly bag of washed and sliced kale
  • 2 cloves of garlic
  • 3 tbsp olive oil
  • 50 g Earth Control salted pumpkin seeds
  • salt and pepper


  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1-2 tbsp water
  • ½ lemon, the juice from here
  • salt


Halve the pumpkin and remove all the kernels. Cut it into thin slices approx 0.5 cm thickness. Tear or squeeze the garlic, and stir it with oil, salt and pepper. Turn the pumpkin slices with the garlic oil and spread the slices on a baking sheet with baking paper. Bake it at 200 degrees for approx. 20 minutes.
Clean the kale and remove the sticks. Chop the kale into small pieces, and put it in the oven with the pumpkin, and sprinkle with pumpkin seeds. Bake it for another 5 minutes or until the cabbage has become crispy and golden.
Stir together the ingredients for the dressing, taste - spread it over the warm salad before serving.

Tip! Serve the salad warm for eg meatballs or meatloaf.

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