Sweet potato and pumpkin tray bake with herb curd

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin(s)
• 2 sweet potatoes
• 500 g low-fat curd cheese
• e.g. salt and pepper
• e.g. paprika powder
• n. B. Spice mix, Italian
• e.g. turmeric
• 1 bunch of chives
• 1 bunch of parsley
• some carbonated mineral water or milk
• some olive oil

Instructions

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

made quickly

Wash the Hokkaido pumpkin thoroughly, remove the inside, and cut into small cubes. Peel the sweet potatoes and also cut into small cubes. Place both in a large bowl and drizzle with olive oil. Season with Italian spice mix, paprika, pepper, salt, and turmeric as desired, and mix well. Line a baking tray with baking paper and pour the contents of the bowl onto the tray. Bake in a preheated oven at 200-220°C for approximately 30-40 minutes, basting with a little more olive oil after 23-30 minutes if necessary. In the meantime, place the low-fat quark in a bowl and mix with either a little sparkling water or milk to make the quark nice and creamy. Season with pepper and salt and stir in the finely chopped parsley and chives. Serve with the sweet potatoes.