Doc V's Healthy Kitchen

I can’t get enough of the December edition of delicious.nl. Yvette van Boven has written a few awesome side dish recipes for outdoor cooking. The local weather is really awful, so let’s cook inside😉.I prepare the sauce first. Heat a pan with 15 grams of butter. Chop roughly 1 onion, 1 carrot and 1 stem of celery. Add to the pan and bake for a few minutes. Add 1 table spoon of flour and bake. Add 500 ml of red wine, 4 bay leaves, fresh thyme and 1 table spoon of concentrated tomato puree. Allow to simmer until reduced to half of the amount. Set aside.Make a crumble. Mix 50 grams of oat flakes with 30 grams of grinded walnuts, 20 grams of grinded almonds, 30 ml of sunflower oil, 50 grams of honey, pepper, salt and a pinch of nutmeg. Spread on baking paper. Bake in the oven at 160° for 20 minutes. Stir now and again until golden brown. Remove from the oven and cool down. Set aside.Cut 750 grams of a butternut pumkin in equal parts. Remove the seeds. Brush some oil on each side and put on baking paper (skin upwards). Bake at 200° for 20 minutes. Remove the pumpkin from the oven. Create a hasselback effect by making incisions every 5mm. Put a few bay leaves in each half. Spread pepper, salt on the pumpkin. Put the pumpkin with the baking paper in an ovendish with lid. Heat 1,5 table spoons butter in 2 table spoons of white vinegar until the butter has melted. Put the pumpkin in the oven at 200°, covered. Spread the vinegar-butter mixture regularly on the pumpkin.Bake for approximately 40 minutes ( depends on the size of the butternut. Roast a bulb of garlic ( in my new toy😗) at the same time ( covered!).Sieve the sauce. Reheat. Add the squashed garlic. Blend. Taste and finish with soya sauce.Serve the roasted hasselback butternut with the crumble and the sauce.What a flavor bomb 😋. Thanks Yvette van Boven.