- 500g spiralized or grated butternut pumpkin
- 75g baby spinach
- 10 g Alsan margarine
- 150 g bedda "fresh cream" herbs
- 100 ml Soyadrink, so sugar, organic
- 100 g bedda Reiberei "grating preparation
- salt, pepper
- bedda Granvegano
- fresh, finely chopped parsley
- lemon wedges
Servings: 2 People
Heat up the Alsan margarine in a skillet over medium heat. Then add the butternut squash and season to taste with salt and pepper. Cook for approximately 7-8 minutes until the pumpkin is soft but still firm to bite. Add the baby spinach and let it simmer for another 1-2 minutes until the spinach has collapsed.
For the quick alternative to cheese sauce, add bedda "fresh cream", soy drink, and bedda grated cheese alternative to a saucepan and heat for 5 minutes until the grated cheese alternative melts. Season to taste with salt and pepper.
Divide the butternut squash into two plates and pour the sauce over it. Top with bedda granvegano and finely chopped parsley and serve with a lemon wedge.
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