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🍽️ Oven Pumpkin with Peppers and Yogurt Dip

260 kcal · 30 min · 4 servings

Ingredients

• 500 g small butternut squash (1 small butternut squash)
• 3 red bell peppers
• salt
• pepper
• 4 tbsp olive oil
• 40 g arugula (1 handful)
• 200 g Greek yogurt
• 1 tsp lemon juice
• 20 g sesame seeds (2 tbsp)

Instructions

1. 1. Peel the pumpkin and remove the inside.
2. 2. Slice the flesh into thin slices.
3. 3. Wash the peppers thoroughly.
4. 4. Remove the inside of the peppers.
5. 5. Cut the peppers into strips.
6. 6. Line a baking sheet with parchment paper.
7. 7. Place the pumpkin and pepper vegetables on the sheet.
8. 8. Season the vegetables with salt and pepper.
9. 9. Drizzle the vegetables with olive oil.
10. 10. Preheat the oven to 225 °C (convection 200 °C or gas mark 3–4).
11. 11. Roast the vegetables for 25 to 30 minutes.
12. 12. Remove the vegetables from the oven when they are lightly golden brown.
13. 13. Wash the arugula.
14. 14. Dry the arugula thoroughly.
15. 15. Mix the yogurt with the lemon juice.
16. 16. Season the dressing with salt and pepper.
17. 17. Let the roasted vegetables cool down briefly.
18. 18. Divide the vegetables among four plates.
19. 19. Drizzle the vegetables with the yogurt dressing.
20. 20. Sprinkle sesame seeds over the vegetables.
21. 21. Place the arugula on top.

Nutrition per serving

• kcal: 260
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 17 g