Oven squash with Jerusalem artichoke chips

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Nicole Hofen


Ingredients in Benoo bag:

Apple, onion, Hokkaido squash, dried tomatoes, fermented garlic, Jerusalem artichoke (topinambour), lettuce, chilli, fennel seeds.


Ingredients at home:

Sugar, oil, vinegar, salt, pepper, mustard (optional)


Total cooking time (incl. resting time): approx. 35min

Allergy: legumes

What’s needed in the kitchen: 1 oven, 1 small pan, cutting board, kitchen knife, sieve, bowl, baking sheet, baking tray or dish


Apples, Onions, Hokkaido squash, Garlic

  • Turn the oven on at 200°C.
  • Pour a glass (0.2l) of boiling water over dried tomatoes and soak for 5 minutes. 
  • Peel and cut onions (half rings), hokkaido squash (wedges).
  • Cut apples (in 2 horizontally), finely slice the fermented garlic cloves.
  • Mix the hokkaido squash, the cut fermented garlic and the soaked dried tomatoes (KEEP the water for the onions) with 2 tbsp. of oil, a pinch of salt and put them in a large baking tray.
  • Add the halved apples on the side of the same baking tray and bake in the oven all together at 200 degrees Celsius for 25 min.

⚠ The apple needs less time than the pumpkin, around 10-15 min.

Cut onions, chilli, fennel seeds

  • In a pan, add the 2tbsp oil and briefly fry the chilli and fennel seeds with 1 tsp of sugar and salt. 
  • Add the onion rings and gradually deglaze with the tomato soaking water.
  • Reduce the heat and simmer over low heat for 10 min.

Jerusalem artichokes, cooked apples

  • Brush and very finely slice the Jerusalem artichokes.
  • When the cooked apples become soft, remove them out of the oven and leave that empty space next to the Hokkaido squash for Jerusalem artichokes.
  • Mix Jerusalem artichokes with salt and 2 tbsp oil and spread them on a baking sheet, then into the oven for 10-15 minutes until light brown and crispy. 
  • Core the apples and stuff them with the spicy onions just before serving.


  • Wash and spin the lettuce.
  • For the dressing, mix the 1 tbsp salad oil, vinegar, salt, pepper.

Hokkaido squash

Once the hokkaido squash slices are soft and the Jerusalem artichokes are crispy, serve together with the stuffed apples and salad.

Dress up the plates and enjoy!

Recipe video (coming soon)

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