Butternut Squash with Turkey Bacon, Garlic and Bay Leaves

Ingredients

• 1 kg butternut squash
• 40 ml olive oil
• 160 g turkey bacon
• 6 fresh bay leaves
• 1 head of garlic
• Pepper (freshly ground)
• 60 g pumpkin seeds
• coarse Sea salt

Instructions

1. 1.

   Clean, wash and cut the squash lengthwise into quarters; scrape out the seeds. Brush each quarter with a little oil, wrap with turkey bacon, and place side by side in a baking dish that has been lightly oiled. Insert bay leaves between the quarters, halve the garlic head and add it to the dish. Season with pepper and bake in a preheated oven at 160 °C (convection: 140 °C; gas: level 2) for about 45 minutes, until the squash is tender.

2. 2.

   Meanwhile roast the pumpkin seeds in a dry pan. Remove the squash from the oven, sprinkle the roasted seeds over it, and top with coarse sea salt.