Baked butter squash

Name: Baked butter squash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Butter squash (about 1,5 kg); 1-2 Branches of fresh rosemary; 100 ml Olive oil; 7-10 Tbsp coarse salt; 7-10 Tbsp Pepper; 250 g lactose-free yoghurt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Butter squash (about 1,5 kg)
1-2 Branches of fresh rosemary
100 ml Olive oil
7-10 Tbsp coarse salt
7-10 Tbsp Pepper
250 g lactose-free yoghurt

Directions

1
Wash the pumpkin, dab dry and cut in half. Remove seeds and cut the halves (about 12 pieces) roughly into pieces. Place the pumpkin pieces in a wide, flat roasting pan. Wash the rosemary, pluck into pieces and sprinkle over the pumpkin.
2
Sprinkle with olive oil and season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Brush 1-2 times with the frying oil in between.
3
Serve the prepared pumpkin with yoghurt.