Pumpkin wedges with feta and sour cream dip

Ingredients for 1 servings:

• ½ butternut squash
• ¼ pack of feta cheese
• 1 cup sour cream
• some water
• some pumpkin seeds
• 1 tbsp lemon juice
• salt and pepper
• rosemary

Instructions

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

vegetarian

Wash and halve the pumpkin. Cut one half into 4-6 wedges and simmer in water for about 20 minutes until soft. Meanwhile, roast some pumpkin seeds in a pan and let cool. Place the cooked pumpkin wedges on a baking sheet lined with baking paper, drizzle with oil, and season with salt, pepper, and rosemary, if desired. Place in the oven at 200°C for 30 minutes. Turn halfway through and season again. Meanwhile, crumble the feta cheese and mix it with the sour cream in a bowl. Gradually add a little water until the desired consistency for the dip is reached. Then chop the cooled pumpkin seeds and add them to the dip along with the lemon juice. Stir and serve with the pumpkin wedges.