For 2 people – easy ~ €
Preparation time: 20 minutes (including boiling the butternut)
Baking Time in oven: 30 minutes
- 6 small potatoes (about 180 g per person)
- 1 Tbsp of olive oil
- Paprika powder
- 300 g butternut squash
- 2 Tbsp soy cream
- ¼ tsp of nutmeg
- ¼ tsp of cinnamon
- 2 Tbsp of vegan grated cheese
- 150 g grams of smoked tofu
Set the oven to preheat to 200°C. Using a good knife cut the squash into slices and peel the pieces. Cut into large dices, put them in a saucepan and cover them so that the water almost covers the pieces. Cook under the lid for about 15 minutes (until they are very soft).
Meanwhile, wash the potatoes, without peeling them, cut them into slices of about 3 millimeters and spread them out in rows in a dish. Brush them with the olive oil, sprinkle with salt and paprika powder to color the slices. Place the dish in the oven for about 30 minutes.
When the squash pieces are cooked, take them out with a holed ladle. Keep the water to make a soup the next day! Crush the squash with a fork, add the soy cream, spices and adjust the set according to your taste preferences if needed. Place the mixture in the ramekins and cover with the vegan grated cheese. Put in the oven with the potatoes for about 10 minutes.
Cook the smoked tofu in a frying pan.
Enjoy your meal!
Contribution by Lotta Grant !