Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill or prepare an open fire for medium-high heat.

2. 2

   In a large bowl, toss 1.5 kilograms of peeled, deseeded, and 2-inch-chunked butternut squash, 2 thick-wedged medium yellow onions, and 2 thick-wedged firm tart apples with 3 tablespoons of olive oil, 1 tablespoon of caraway seeds, 1 teaspoon of dried marjoram, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until everything is evenly coated.

3. 3

   Carefully arrange the seasoned butternut squash, onions, and apples on a grill basket or directly on the grates over the fire, ensuring they are not overcrowded.

4. 4

   Roast the vegetables over the medium-high heat for 15 to 20 minutes, turning occasionally, until they are tender-crisp and show prominent char marks from the fire.

5. 5

   Transfer the fire-roasted vegetables to a large, heatproof serving bowl and immediately drizzle with 2 tablespoons of apple cider vinegar and 0.25 cup of vegetable broth, gently tossing to combine.

6. 6

   Allow the flavors to meld for 5 minutes before serving the Flammkürbis warm as a hearty side dish or light main course.