Delicious butternut squash with spinach, figs, and coffee caramel sauce, elegantly plated for a festive dining experience.
Coffee Starter

Oven-roasted fig butternut squash with coffee caramel sauce

Prepared with

EILLES KAFFEE RÖSTMEISTER Multitalent

1000 g Whole bean
Eilles Kaffee Röstmeister Multitalent coffee bag, perfect for espresso, cappuccino, and latte macchiato lovers.
Difficulty Medium
Preparation time 45 minutes
Diet Vegetarian

Ingredients

Servings 4

Coffee-caramel sauce

Anzahl Zutat
120 g Sugar
60 ml strong EILLES KAFFEE Röstmeister Multitalent
100 ml Cream
1 TBSP. Butter
1 pinch Salt
1 large pinch Salt
1 pinch ground cardamom

For the pumpkin and figs

Anzahl Zutat
1 kg young butternut squash
4 Figs
4 handles Rosemary
3-4 TABLESPOONS Olive oil
- Cayenne pepper
- Sea salt

In addition

Anzahl Zutat
40 g Pine nuts
100 g Sour cream
150 g Sheep's cheese
- Cayenne pepper
1 bunch Basil
150 g Leaf lettuce (e.g. red sorrel lettuce)
3 TBSP. Aceto balsamico
2 TABLESPOONS Olive oil

Step by steps Preparation

  1. 1.Step

    Ingredients Sugar, EILLES KAFFEE Röstmeister Multitalent, cream, butter
    Slowly caramelize the sugar. Deglaze with Eilles Kaffee Röstmeister Multitalent. (Be careful, it can splatter a lot). Stir until a homogeneous mass is formed and the sugar has dissolved again. Add the cream and butter, heat again and leave to cool.

  2. 2.Step

    Ingredients Butternut squash, figs
    Wash the butternut squash and cut into 2 cm thick slices. Remove the core and thinly slice off the skin. Slice the figs crosswise with a sharp knife until just under halfway through.

  3. 3.Step

    Ingredients Rosemary, olive oil, cayenne pepper, salt, butternut squash, figs
    Chop the rosemary needles and mix with the olive oil, cayenne pepper and salt. Place the pumpkin on a baking tray lined with baking paper. Brush with the rosemary oil. Bake in a preheated oven at 220 degrees on the middle shelf for approx. 20-25 minutes. After 15 minutes, add the figs to the pumpkin and continue baking.

  4. 4.Step

    Ingredients Pine nuts, sour cream, feta cheese, basil, cayenne pepper, lettuce, aceto, olive oil, salt, butternut squash, figs
    In the meantime, toast the pine nuts, turning until golden brown. Puree the sour cream, diced feta cheese and plucked basil leaves with a little cayenne pepper. Wash the salad and spin dry. Mix the aceto, olive oil, salt and cayenne pepper. Mix the vinaigrette with the salad and divide between the plates. Arrange the pumpkin and figs on top. Drizzle with the coffee-caramel sauce and serve sprinkled with feta cheese dip and pine nuts.