Butternut squash with Mediterranean vegetables and cheese

Ingredients for 4 servings:

• 1 butternut squash
• 4 tbsp rapeseed oil
• 2 zucchinis
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 200 g cocktail tomatoes
• 6 spring onions
• 1 onion(s)
• 2 garlic cloves
• 1 tsp rosemary, chopped
• 1 tbsp thyme, chopped
• 100 g of cheese (Zupfkäse), also called plaited cheese, is available in Turkish supermarkets
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Wash the pumpkin, halve it, and scrape out the seeds, e.g. with a spoon. Score the flesh crosswise and brush with oil. Season with salt and pepper. Place the pumpkin halves on a baking tray or in a sufficiently large casserole dish. Bake in an oven preheated to 200°C (top/bottom heat) for approx. 25 minutes. Wash and trim the zucchini and bell peppers. Cut into 2 cm cubes. Halve the cocktail tomatoes. Slice the spring onions into rings. Finely chop the garlic cloves and onion. In a bowl, mix the vegetables with the oil and season with salt, pepper, and herbs. When adding salt, make sure the cheese is slightly salty. Spoon the vegetable mixture into the pumpkin halves and bake at 220°C (top/bottom heat) for a further 20 minutes. Sprinkle with cheese and bake for another 2-3 minutes. Tip for reducing cooking time: Cut the pumpkin into 2 cm cubes and bake for about 15 minutes, then add the vegetables and continue as described above.