Baked pumpkin wedges with feta cheese cream

Ingredients for 2 servings:

• 650 g pumpkin(s), peeled
• 2 onions, red, possibly 3
• 3 tbsp oil, approx.
• 150 g feta cheese
• 150 g Greek yogurt, 10% fat
• 1 tbsp lemon juice, approx.
• ½ tsp harissa paste, approx.
• 1 tsp spice mix, oriental or cumin powder, approx.
• 1 garlic clove(s)
• 2 tbsp sesame seeds
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian dish for 2

For the dip, finely crumble the feta cheese and mix it with the yogurt in a bowl or on a deep plate using a fork, continuing to break it up. Stir in a crushed garlic clove, a little lemon juice, harissa paste and cumin or a spice mix such as ras al hanout or garam masala, salt and pepper. Let it stand and season to taste. Peel the pumpkin, remove the fibers and seeds, and cut about 650 g of the prepared pumpkin into wedges. Peel the onions and slice them lengthwise. Mix the pumpkin wedges and onions well in a large casserole dish or the oven roasting pan with about 3 tablespoons of oil and season with salt and pepper. If desired, you can also add a little spice mix such as garam masala or ras al hanout. Cook the pumpkin in the oven preheated to 220 °C on the middle rack for about 40 minutes, turning halfway through the cooking time. Cooking time depends on the pumpkin and the oven; it’s best to check after 30 minutes. Meanwhile, toast the sesame seeds in a dry pan and let them cool in a small bowl. Serve the pumpkin with the dip, sprinkle with sesame seeds, and warm. This serving is enough for two people as a small main course, perhaps with a salad and some bread.