Master chef
Utensils
Apron
Bowl
Measuring cup
One wide ovenproof dish (holding approx. 3 ½ l), greased
Oven mitts
Pan
Paring knife
Peeler
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pasta
Peel the squash and cut into approx. 1 cm cubes. Cook the squash and pasta in boiling salted water for 10 mins. Set aside 100 ml of the cooking water, drain the squash and pasta, transfer to the prepared dish.
Add the oil, curry and salt, mix.
Add the tomatoes and reserved cooking water.
Bake
Mix in the parmesan, tear the mozzarella and scatter on top. Sprinkle with the breadcrumbs.
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
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