Oven-baked pumpkin and feta mix with tomato rice and herb dip

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 200 g feta cheese
• 3 onions, red
• oil
• salt and pepper
• Mixed herbs, e.g. thyme or Italian herbs
• 1 can of chopped tomatoes (400 g each)
• 200 ml vegetable stock
• 3 cloves garlic
• 200 g basmati rice
• 1 cup of crème fraîche, 200 g each
• 250 g natural yogurt
• Mixed herbs, e.g. frozen 8-herb mixture

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the Hokkaido pumpkin, hollow it out, and cut it into bite-sized pieces. Place all but 100g of the pumpkin pieces in a baking dish and drizzle with oil. Season with salt, pepper, and herbs, and mix well. Thyme or mixed Italian herbs taste very good, for example. Bake for 15 minutes at 180°C fan-assisted oven. Meanwhile, cut two red onions into half rings and, after the first baking time, scatter them over the pumpkin with the feta cheese. Drizzle with more oil and bake for another 15 minutes. For the tomato rice, chop 100g of the pumpkin together with a red onion and two cloves of garlic in a blender. Fry the chopped mixture in a pan with 40g of oil for about 5 minutes. Add the vegetable stock, tomatoes, and basmati rice, season with salt and pepper, and simmer for about 15 minutes, stirring occasionally. For the herb dip, mix together the crème fraîche and yogurt. Crush 1 garlic clove and fold it in. Season to taste with various herbs (e.g., 8-Herb from iglo), salt, and pepper.