Scopri

Confit squash

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

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.

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