Table of Contents
Pumpkin wedges from the tin with sheep’s cheese and pumpkin seed dip
Attention pumpkin lovers! Our simple recipe not only impresses with its taste, but is also full of healthy ingredients. The Hokkaido pumpkin provides you with vitamin C, beta carotene, B vitamins and potassium, among other things.
25 minutes
30 minutes
light
Vegetarian
oven dishes
ingredients
for 4 servings
- 1 Hokkaido pumpkin (approx. 1.2 kg)
- salt
- Pfeffer
- 4 tbsp olive oil
- 40 g pumpkin seeds
- 120 g feta cheese
- 200 grams of yoghurt
- 2 EL pumpkin seed oil
- 1 tsp lemon juice
preparation
- Wash the pumpkin thoroughly, cut in half and remove the seeds and fibres. Cut the halves into wedges. Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper. Arrange the pumpkin slices on top, drizzle with oil, season with salt and pepper. Bake in the oven for approx. 30 minutes, turning halfway through.
- Roast the pumpkin seeds in a pan and let them cool. Crumble the feta cheese and mix with yoghurt, pumpkin seed oil and lemon juice. Roughly chop the pumpkin seeds and mix in. Season the dip with salt and pepper and serve with the pumpkin wedges.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,774 kJ 424 kcal |
| fat | 32.1 g |
| carbohydrates | 23.9 g |
| protein | 13.5 g |
