pumpkin dip

Ingredients for 1 servings:

• 200 g pumpkin flesh
• 1 tsp, heaped garam masala
• ½ tsp salt
• 2 tbsp oil, neutral
• 200 g quark, e.g. spring quark
• 100 g Greek yogurt
• 75 g crème fraîche
• 1 clove(s) garlic
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 50 minutes

Dip or spread

Combine 200g of peeled, seeded, and 2cm cubes in a bowl with 2 tbsp oil, 1 tsp garam masala, and salt to combine, ensuring the pumpkin cubes are evenly coated with oil and spices. Spread out in a shallow dish, ensuring the pieces are not touching. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 30-40 minutes, until tender, turning and mixing twice or three times. Allow the pumpkin cubes to cool. Purée the pumpkin with the crème fraîche or mash finely with a fork. Mix the quark and yogurt with 1-2 crushed garlic cloves, stir in the pumpkin mixture, and season with freshly ground pepper and salt. Cover and refrigerate until well-seasoned, stirring occasionally. Tip: You can also use leftover baked pumpkin.