Baked butternut with dip

Name: Baked butternut with dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Pumpkin (approx. 1,5 kg; e.g. butternut); 1-2 Branches of rosemary; 100 ml Olive oil; 7-10 Tbsp coarse salt, pepper; 1 Garlic clove; 250 g creamy milk yoghurt

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Pumpkin (approx. 1,5 kg; e.g. butternut)
1-2 Branches of rosemary
100 ml Olive oil
7-10 Tbsp coarse salt, pepper
1 Garlic clove
250 g creamy milk yoghurt

Directions

1
Wash the pumpkin, cut in half and remove seeds. Cut into about 12 large pieces and put them in
2
place a wide flat roasting pan or a fat pan
3
Wash the rosemary, pluck into pieces and sprinkle over the top. Sprinkle everything with oil and season with salt and pepper
4
Bake the pumpkin pieces in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 45 minutes. In between brush with oil once or twice
5
Peel the garlic and press it directly into the yoghurt using a garlic press. Season to taste with salt and pepper. Mt the oven-baked pumpkin arrange