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🍽️ Baked Pumpkin Wedges with Herb Dip

154 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 1 pc.
• Lemon 1 pc.
• Thyme, fresh 10 g
• Oil 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Parsley, fresh 10 g
• Chives, fresh 10 g
• Cilantro, fresh 10 g
• Soy yogurt 500 g

Instructions

1. 1. Preheat the oven to 180 °C (top/bottom heat). Halve the pumpkin, remove the seeds, and cut it into thin wedges. Halve the lemon and squeeze out the juice. Wash the thyme, shake it dry, remove the leaves, and chop them finely.
2. 2. In a bowl, mix the pumpkin wedges with 1 tbsp lemon juice, thyme, and 1 tbsp oil. Season generously with salt and pepper, spread the mixture on a baking sheet lined with parchment paper, and bake for about 30 minutes in the oven.
3. 3. Meanwhile, wash the remaining herbs, shake them dry, pluck the leaves, and chop them finely. In a bowl, mix the soy yogurt, the chopped herbs, and 2 tbsp lemon juice well. Season with salt and pepper to taste.
4. 4. Carefully remove the baked pumpkin wedges from the oven and serve them with the herb dip. Enjoy! Tip: The pumpkin wedges go perfectly with [recipeLink=146479].

Nutrition per serving

• kcal: 154
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 19 g