Confit squash

Method

1. 01 /

   Remove the skin from the squash and cut it into slices no more than 3 mm thick.

   Grease a baking sheet with extra virgin olive oil and place the squash slices on it.

   Sprinkle a pinch of salt and the same amount of sugar over the slices.

   Add the freshly stripped thyme leaves, the chopped bay leaf and a clove of garlic.

   Cook in the oven at 150°C for approximately 30 minutes, until the squash slices are semi-dehydrated.

   We suggest using butternut squash, you can use another type to your liking, but it is important that it has a firm pulp.

   You can use the slices of confit squash as a side dish for both meat and fish, such as roast veal or salt-crusted sea bass.