COMBIONLINE - warm salad of roasted squash, pancetta and parmesan
Cut the butternut squash in half, keeping the seeds intact. Cut each half into q...
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Ingredients
- 1 tPcs butternut squash
- 80 ml olive oil
- 2 g sea salt and freshly ground black pepper
- 1 tPcs small dried red chilli
- 1 tPcs heaped teaspoon coriander seeds
- 8 tPcs slices of pancett
- 4 tPcs handfuls of baby spinach
- 20 ml balsamic vinegar
- 50 g parmesan cheese
- 1 g
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