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🍽️ Roasted Pumpkin with Potatoes

351 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• 800 g butternut squash
• 2 garlic cloves
• 3 tbsp olive oil
• 4 sprigs rosemary
• 4 sprigs thyme
• 0.5 bunch chives
• 0.5 bunch parsley
• 500 g low-fat quark
• 150 g yogurt (3.5% fat)
• 1 tsp lemon juice

Instructions

1. 1. Peel the potatoes, wash them thoroughly, and cut them into wedges. Clean the pumpkin, wash it, halve it, remove the seeds, and cut the flesh into bite-sized cubes. Peel the garlic cloves and chop them finely.
2. 2. Spread the vegetables on a baking sheet lined with baking paper. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste.
3. 3. Wash the rosemary and thyme sprigs, shake off excess water, and place them on the vegetables. Toss everything well to coat, then bake in a preheated oven at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced, or gas mark 2–3) for 35 to 40 minutes.
4. 4. Wash the chives and parsley, shake off excess water, and chop them finely. For the dip, mix low-fat quark, yogurt, the chopped chives, parsley, and lemon juice well in a bowl. Serve the roasted pumpkin with potatoes and the herb dip.

Nutrition per serving

• kcal: 351
• Protein: 24 g · Fett/Fat: 10 g · Carbs: 40 g