John Myers
Ingredients for 2 servings:
- 1 large butternut squash
- 4 waxy potatoes
- 2 tbsp sesame oil, very heat-resistant
- 2 garlic cloves, fresh
- 1 small bunch of fresh thyme sprigs
- 1 tsp salt, coarse
- ½ tsp pepper, freshly ground
- 4 bay leaves, optional
- 200 g low-fat curd cheese
- 1 tbsp milk
- 3 spring onions with green
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
Preheat the oven to 180°C (top/bottom heat). Halve the pumpkin and remove the seeds with a spoon. Score the cut surfaces of the pumpkin crosswise with a knife – this looks prettier and helps with cooking. Wash and brush the potatoes thoroughly so that they can be eaten with the skin on. Make small crosswise cuts in the potatoes, but do not cut all the way through so that the potatoes remain whole. Place a bay leaf in the cut section of each potato. Place the pumpkins (cut-side up) and the skewered potatoes on a baking tray lined with baking paper. Squash the garlic cloves, skin on, between the board and the flat side of the knife and place them on the baking tray. Brush both the pumpkin halves and the potatoes evenly with the oil. Strip the thyme leaves from the sprigs and sprinkle over the vegetables. Sprinkle the salt over the vegetables as well. Place the baking tray in the oven on the middle rack for about 45 minutes. Depending on the oven or the pumpkin, this may take a little longer. Mix the quark with the milk until smooth. Wash and trim the spring onions, and slice them into thin rings. Add the spring onion rings to the quark, season with salt and pepper, and refrigerate until ready to serve. As soon as the pumpkin is cooked—we recommend checking whether it’s already soft—remove the tray from the oven and season the pumpkin with a little pepper. Arrange the pumpkin halves on plates with the potatoes and the spring onion dip and serve. Note: The skin of the butternut squash is inedible. You can simply scoop out the flesh.
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