Summary

Ingredients

• 1 large butternut squash (se)
• 4 potato (s), waxy
• 2 tablespoon sesame oil, very heat resistant
• 2 clove (s) garlic, fresh
• 1 small Bunch thyme sprig (s), fresh
• 1 teaspoon salt, coarse
• 0.5 teaspoon ½ pepper, from the mill
• 4 bay leaves, optional
• 200 g low-fat quark
• 1 tablespoon milk
• 3 spring onion (s) with green
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. Halve the pumpkin and remove the seeds with a spoon. Score the cut surfaces of the pumpkin crosswise with the knife - this looks nicer and helps with cooking. Wash and brush the potatoes thoroughly so that they can be eaten with their skin on. Cut the potatoes diagonally with narrow gaps, but do not cut through so that the potatoes stay in one piece. Place a bay leaf in a cut in each potato.
3. Place the pumpkins (cut side up) and the larded potatoes on a baking sheet lined with baking paper. Squeeze the garlic cloves with the skin (between the board and the flat side of the knife) and also place them on the baking sheet. Now coat both the pumpkin halves and the potatoes evenly with the oil.
4. Strip the thyme leaves from the twigs and sprinkle over the vegetables. Spread the salt over the vegetables as well. Place the baking sheet in the middle of the oven for about 45 minutes. Depending on the oven or pumpkin, this can take a little longer.
5. Beat the quark with the milk until smooth. Wash and clean the spring onions and cut into thin rings. Now add the spring onion rings to the quark, season everything with salt and pepper and cool until ready to serve.
6. As soon as the pumpkin is done - it is advisable to do a random test to see whether it is already soft - take the tray out of the oven and pepper the pumpkin a little. Arrange the pumpkin halves with the potatoes and the spring onion dip on plates and serve.
7. Note: The skin of the butternut squash is not edible. You can just spoon out the pumpkin meat.