From Super Simpel
1 butternut squash
8 slices of dried ham
12 cherry tomatoes
1 bunch of fresh sage
30 g curly parsley
30 g pine nuts
1 garlic clove
apple cider vinegar
Needed: aluminum foil
Preheat the oven to 180 °C. Using a thin peeler, shave the skin off the butternut. Now take a peeler with teeth and shave off strands from the butternut. Mix the strands with about 10 sage leaves, quite a bit of olive oil and season with salt and pepper. Spread the vegetable spaghetti in mounds over a baking dish, placing a few tomatoes here and there between them. Cover the dish with aluminum foil and put in the oven for 20 to 30 minutes (see tip).
Remove the dish from the oven, remove the aluminum foil and place the ham slices as wads between the vegetable spaghetti. Pour some olive oil over them and put in the oven for another 7 to 10 minutes without aluminum foil.
Make the sauce: put the curly parsley, 3 sage leaves, the pine nuts, a splash of vinegar
and quite a bit of olive oil in a blender. Blend until a thick sauce forms. Add as much olive oil until you reach the desired thickness. Season with salt and pepper.
Remove the dish from the oven and serve with the parsley sauce.
"A simple, playful meal and oh so delicious!"
TIP: HOW LONG TO COOK?
If you want the pumpkin strands fully cooked, place the baking dish with aluminum foil in the oven for at least 30 minutes. If, like me, you like a little bite, 20 minutes will do. The best thing to do is to taste, because every oven is different.
