Butternut squash from the oven

Ingredients for 4 servings:

• 1 butternut squash
• 400 g feta cheese
• 250 g yogurt
• 1 bunch of chives
• 2 pomegranates
• 2 tsp paprika powder, to taste
• 2 tsp curry powder, to taste
• salt and pepper
• ½ tsp chili flakes, to taste
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple, vegetarian, delicious

Peel the butternut squash, halve it, remove the seeds, and score the flesh thinly so that it can be fanned out. Combine the paprika, curry, salt, pepper, and—if you like it spicy—chilli flakes, mix with a little olive oil, and spread it all over the squash. Place the squash on baking paper and bake in a convection oven at 180 degrees Celsius for about 30 minutes. In the meantime, chop the feta and mix with the yogurt, pepper, salt, and the chopped chives. Reserve a little of the chives for decoration. Arrange the feta cream on 4 plates. Peel the pomegranate and reserve the seeds in a small bowl. When the butternut squash is ready, divide it among the 4 plates. Scatter the pomegranate seeds over it and garnish with the chives. The dish is delicious and filling.