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🍝 Pumpkin Pasta with Cranberries and Cheese Dip

385 kcal · 30 min · 4 servings

Ingredients

• 50 g dried cranberries
• 1.5 kg butternut squash (1 large butternut squash)
• 2 onions
• 2 garlic cloves
• 1 tbsp butter (15 g)
• 1 tbsp olive oil
• 1 tsp dried marjoram
• salt
• pepper
• 150 g blue cheese (vegetarian, 50% fat in dry matter)
• 150 g yogurt (3.5% fat)
• 50 g whipping cream
• 75 ml vegetable broth
• 3 sprigs marjoram

Instructions

1. 1. Place the cranberries in a bowl.
2. 2. Pour hot water over them.
3. 3. Let the cranberries soak for 15 minutes.
4. 4. Cut the pumpkin in half lengthwise.
5. 5. Remove the inside of the pumpkin.
6. 6. Peel the pumpkin.
7. 7. Cut the pumpkin flesh into thin strips.
8. 8. Peel the onions.
9. 9. Peel the garlic.
10. 10. Dice the onions and garlic finely.
11. 11. Heat butter and oil in a large pan.
12. 12. Sauté the onions and garlic over medium heat for 3 minutes.
13. 13. Add the pumpkin pasta to the pan.
14. 14. Add the dried marjoram to the pan.
15. 15. Cook everything for about 5 minutes.
16. 16. Season the mixture with salt and pepper.
17. 17. Add the soaked cranberries to the pan.
18. 18. Add the soaking water to the pan as well.
19. 19. Simmer covered over low heat for another 3 minutes.
20. 20. Remove the lid.
21. 21. Cook the pumpkin pasta uncovered for another 3 to 5 minutes.
22. 22. Toss the pasta occasionally so it retains some bite.
23. 23. Crumble the blue cheese into a bowl.
24. 24. Stir yogurt into the cheese.
25. 25. Stir cream into the mixture.
26. 26. Add 2 tablespoons of broth to the cheese mixture.
27. 27. Use a hand blender to mix the mixture until creamy.
28. 28. Season the dip with salt and pepper.
29. 29. Transfer the dip to a bowl.
30. 30. Wash the fresh marjoram.
31. 31. Shake the marjoram dry.
32. 32. Pluck off the marjoram leaves.
33. 33. Taste the pumpkin pasta again.
34. 34. Divide the pumpkin pasta among bowls.
35. 35. Drizzle the pasta with 1 to 2 teaspoons of the dip.
36. 36. Sprinkle the pasta with pepper.
37. 37. Sprinkle the pasta with the marjoram leaves.
38. 38. Serve the blue cheese dip on the side.

Nutrition per serving

• kcal: 385
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 31 g