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Butternut Carpaccio

February 19th, 2017

Ooooh baby we like it raw! 

This raw low-calorie recipe has it all: Butternut squash is a great source for beta-carotine, vitamin A, magnesium, calcium und potassium. Topped with rocket salad, which is rich in vitamin A, C and K and which also contains a great amount of minerals. 

Download recipe
30 min.576 kcal.2 pers.


  • Butternut squash1  pcs
  • Soy whip cream1  pcs
  • Dill10  g
  • Lemon1  pcs
  • Rocket salad1  pcs
  • Shallots1  pcs
  • Pecan nuts15  g
  • Sundried tomatoes20  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Mustard à l'ancienne1 tsp.
  • Garlic cloves1 pcs
  • Maple syrup

How to do:


  • Peel the butternut squash, cut it in half and remove the seeds. Cut the squash into thin slices with a mandoline slicer or a sharpe knife instead. Add the squash slices to a large bowl. For the marinade, peel the shallot and add it to your food processor. Add mustard, a good dash of lemon juice, a good dash of olive oil and a pinch of salt. Pulse to your liking and sweeten with some maple syrup if desired. Add the marinade to the squash slices and combine with your hands. Cover with cling film and let sit. TIP: If you prefer the squash lightly cooked heat some olive oil in a large pan and sauté the slices on medium heat to your liking.
  • Meanwhile, clean the rocket salad. Coarsely chop the pecan nuts and the dried tomatoes.
  • Peel and chop the garlic clove. Wash the dill. Heat some olive oil in a saucepan and sauté the garlic on medium heat until translucent. Deglaze with whip cream and briefly bring to a boil. Let simmer for 1-2 min. Remove the saucepan from the stove. Add the dill and blend with your hand blender until smooth. Season to taste with a pinch of salt.


  • Arrange the marinated butternut squash on plates and top with rocket salad, chopped pecan nuts and dried tomatoes. Drizzle with the warm dill cream.