Butternut on a bed of feta

Ingredients for 2 servings:

• 1 butternut squash
• 20 ml rapeseed oil
• 2 garlic cloves
• 1 chili pepper(s) (birdseye chili)
• 20 g basil
• 250 g feta cheese
• 150 g yogurt
• some lime juice
• some olive oil
• Sea salt, coarse
• nuts of your choice

Instructions

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

Peel the pumpkin, halve it, and remove the seeds. Place the pumpkin halves cut-side down on a work surface and slice as thinly as possible, but don’t cut all the way through! It’s best to use a thin board to the left and right of the pumpkin as a spacer so the knife doesn’t go all the way through. Season the cut halves with coarse sea salt, drizzle with olive oil, and place on a baking sheet. Place in the oven at 180°C (top/bottom heat) until the pumpkin is tender and soft. Meanwhile, prepare the feta cheese. Chop the feta cheese and mix it with the yogurt, 1 tablespoon of olive oil, a little lime juice, salt, and pepper until smooth. Season to taste. If you like, you can also add garlic here. Then prepare the basil and oil topping. Chop the garlic and chili pepper and sauté in the oil. Meanwhile, chop the basil, add it with a squeeze of lime juice, and toss briefly. When the pumpkin is soft, serve. Spread the feta on a plate, place a pumpkin half on top, and garnish with basil and basil oil topping. If desired, sprinkle with any nuts you like.