Summer squash oven bake
Have you ever heard of summer squash? I saw this pretty squash a million times before but never did anything with it. I thought it looks pretty but probably doesn’t have much taste.
But I was proven terribly wrong!
It does taste delicious and is full of goodness. Besides containing plenty of fibre, it also consists of Vitamin B6 which helps to form haemoglobin (red blood cells important for oxygen supply). B6 is also important for the uptake of protein, fat and carbohydrate.
Preparation Time: 15 minutes
Oven Temperature: 200°C
Cooking time: 25 minutes & 10 minutes with topping
500g summer squash
1 medium sized courgette
150g of sugar snap peas
1 medium sized onion
For the sauce:
2 tbsp gram flour
5 tbsp water
½ tsp ground nutmeg
2 tbsp almond butter
1 tbsp coconut oil
3 tbsp water
Cut the squash in half and then slice each half into 1 cm slices. Cut the courgette into round slices.
Use an oven dish to layer the slices. One courgette slice, one slice of squash and so and so on.
Cut the onion finely and sprinkle on top and in between the rows of the vegetable slices. Cut the ends of the sugar snap peas and also place into the dish.
For the sauce:
Add the flour into a bowl, add the nutmeg, salt and pepper and then add one spoon of water after the other and stir in between to make sure you get a smooth creamy texture. If you find the sauce is still too thick, add a little more water, but be aware you don’t want it too runny, you want a nice creamy texture.
Divide the sauce over the courgette and squash and place into the preheated oven.
Bake for 25 minutes.
In the meantime, prepare the almond butter topping:
Place the almond butter, salt and pepper into a bowl. Add the coconut oil. If the coconut oil is hard, make sure to warm it up in a little pot over low heat. Add the water to get a smooth, creamy texture.
Drizzle the almond topping instead of cheese over the oven bake. Place in the oven for another 10 minutes.
Best served with some rocket salad or other vegetables.