This post is also available in german/deutsch.
We love the autumn kitchen because it offers everything we love. Bright orange pumpkins, cabbage in every shape and color, and root vegetables. We literally taste our weekly visit to the weekly market. We have to stop ourselves so that we don’t load too much into the basket, just the amount that we can process fresh so that nothing goes to waste. This time we opted for pumpkin, kale and a nice bright red pomegranate among others. Because today we serve oven baked squash salad with kale chips and pomegranate seeds. Enjoy the meal.
Your Kathrin & your Ramin
Oven pumpkin with kale chips
1/2 butternut squash 2 tbsp olive oil 1 sprig of fresh thyme (1 tbsp) Panko salt pepper 150 g kale 1 pomegranate
Preheat the oven to 200 ° C. Halve, core and peel the squash. Then cut into thin slices and spread on a baking sheet. Rub with olive oil. Sprinkle with salt, pepper, thyme and panko and bake for 25 minutes until the pumpkin is soft and the crust is lightly browned. In the meantime, wash the kale and pluck it small. Rub in a little oil, salt and place on a baking sheet. Bake in the oven for 10 minutes until crispy.
Core the pomegranate. When everything is ready, arrange on a platter and serve. If you like, you can put crumbled feta cheese and apple wedges on top.
Leave a comment!
If you try this oven baked squash or one of our other recipes, please leave us a comment how you liked it.
For Instagram: Tag your picture with @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
If you like you can Pin our Pictures on Pinterest.
©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.
