Butternut Squash Fries with Spinach Salad

Ingredients

• 600 g butternut squash
• 1 egg
• 20 g cornstarch (2-3 tbsp)
• black pepper
• paprika powder
• 0.25 tsp Dried thyme
• 100 g Baby spinach
• 1 Red Onion
• 1 Garlic clove
• 1 orange
• 2 tbsp white balsamic vinegar
• 1 tbsp Rapeseed Oil
• 1 tsp Honey
• Salt
• 45 g pumpkin seeds
• coarse Sea salt

Instructions

1. 1.

   Pit, peel and cut the squash into thin fries.

2. 2.

   Separate the egg (reserve yolk for another use). Beat the whites until stiff peaks form and set aside. Mix the cornstarch with the spices in a bowl. Toss the squash pieces first in the starch mixture, then in the beaten egg whites.

3. 3.

   Line a baking sheet with parchment paper and spread the fries on it. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes. Then brown them for an additional 5 minutes on the highest grill setting.

4. 4.

   Meanwhile, wash and dry the spinach, chopping if desired. Peel and slice the onion into rings or finely mince the garlic. Peel the orange, cut out the fruit segments and collect the juice. Whisk the orange juice with vinegar, oil, honey, garlic, salt and pepper to make a dressing.

5. 5.

   Place the spinach in a bowl, top with orange segments, onion rings and pumpkin seeds, then drizzle with the dressing. Remove the fries from the oven, sprinkle with coarse sea salt and serve alongside the salad.