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Baked Pumpkin with Sprout Nest


Lightning fast, super delicious recipe!


  • 1 butternut squash
  • Sprouts depending on preferencein (the picture shows rose clover sprouts)
  • Oil (olive or pumpkin seed)
  • Herbs of choice


  1. Chop butternut squash into slices, remove seeds.
  2. Grease tray (I like to do this with olive oil) or put parchment paper underneath
  3. Brush the slices on the tray with olive oil
  4. Sprinkle generously with herbs of your choice
  5. Bake for 25 minutes at 180 degrees
  6. Once the squash is soft, arrange it on plates and insert the sprout nest in the holes.
  7. For the nest, simply press the sprouts together a little, so they come into shape.
  8. Drizzle with pumpkin seed oil or olive oil and serve.

Since the pumpkin itself becomes very creamy during baking, the oil at the end is quite sufficient as a "sauce". For those who want it even juicier.

here's a little tip:

Take the sprouted chickpea hummus as a hearty nutty sauce base and extend it with water and a little olive oil to the desired consistency of your favorite sauce.