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🍽️ Roast Pumpkin with Cottage Cheese Dip

435 kcal · 30 min · 4 servings

Ingredients

• 1 kg Butternut squash
• 1 tbsp rapeseed oil
• pepper
• nutmeg
• 1 handful parsley
• 500 g cottage cheese
• 1 tsp lemon juice

Instructions

1. 1. Wash the pumpkin, cut it in half, and remove the seeds. Cut the flesh into small cubes. Place them in a bowl and mix well with oil, pepper, and a pinch of freshly grated nutmeg.
2. 2. Line a baking sheet with parchment paper and spread the pumpkin cubes on it. Bake in the preheated oven at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan / gas mark 3) for 20 to 25 minutes, until they are soft and golden brown.
3. 3. Wash the parsley, shake it dry, and pick the leaves off the stems. Chop the leaves roughly. Stir the cottage cheese in a separate bowl until smooth with the parsley and lemon juice.
4. 4. Place the roasted pumpkin on the plates and add the cottage cheese dip. Plate the dish and serve immediately.

Nutrition per serving

• kcal: 435
• Protein: 37 g · Fett/Fat: 16 g · Carbs: 32 g