Warm roasted squash with tzatziki

Sometimes you stand in front of the fridge and wonder what to do with this or that food. That was the case for me the day before yesterday with half a Hokkaido pumpkin. It was left over after the other half went into a vegetable pasta sauce.
There definitely wasn't enough for soup, but unfortunately not enough for a main course with pumpkin either. Thankfully, I had a flash of inspiration, and this delicious appetizer appeared before my inner eye: roasted pumpkin with tzatziki.

This dish makes a lovely vegetable starter or salad. It's up to you! If you want to eat it as a main course, it's enough for two people. Add some crispy, fresh white bread and you've got a great, healthy main course.

Vitamins & colours – roasted squash with tzatziki for a good mood

Are you also addicted to colours and vegetables on your plate right now? I think it's the after-effects of eating lots of sweet and fatty foods during the holidays. And the lack of sunshine and early darkness are also contributing factors. A colourful salad plate just makes me happy at the moment.

The great thing about pumpkin is that it's wonderfully filling without being heavy on the stomach. I prefer Hokkaido squash for the simple reason that I don't have to peel it. Of course, you can also use butternut squash or another type of squash and cut off the skin before cooking.
And lamb's lettuce (field salad) is my favourite of all salad varieties anyway. I love its nutty flavour! By the way, did you know that you can make a wonderful pesto from lamb's lettuce (just like from rocket)? Simply use a basic pesto recipe and use salad leaves instead of basil. That would have gone really well with this recipe too.
And ta-da – that's how quickly a new variant is created!
The roasted squash with tzatziki also offers an immediate variation: sprinkle pumpkin seeds on top and drizzle some pumpkin seed oil over it at the end. Styrian hearts will melt! ❤

I served my squash for brunch, where it also went down a treat and made a nice change on the breakfast table!

Enjoy the recipe and savour the vitamins and sunshine at the table!

Roasted squash with tzatziki and salad

A simple little dish full of flavour and vitamins

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Preparation time 50 minutes mins

Servings: 4 people

Dish: Appetizer, Salat

Cuisine: International

Ingredients Method

Ingredients

  

• 600 g Hokkaido squash
• 50 ml olive oil
• herb mixture of choice e.g. roast chicken seasoning, roast seasoning, herbes de Provence, etc.
• 250 g Greek yoghurt
• 4 garlic cloves
• 1/2 cucumber
• 1 dash lemon juice
• 2 handful lamb's lettuce
• 1 handful parsley leaves
• Salt, coarsely ground pepper, oil

Method

 

1. Line a baking tray with baking paper. Preheat the oven to 200°C top/bottom heat.
2. Cut away any coarse dirt from the outside of the Hokkaido. Otherwise, leave the skin on.

   Remove the seeds from the squash and cut it into compact pieces that are not too small.
3. Spread the pumpkin pieces on the baking tray, cover with the spice mixture and oil, and mix with your hands.
4. Place the baking tray in the oven and roast for 30 minutes.
5. Meanwhile, peel, halve and deseed the cucumber. Then grate it coarsely. Mix with salt, place in a sieve and leave to drain for 15 minutes.
6. Peel and crush the garlic cloves, mix with the yoghurt. Stir in the lemon juice.
7. Squeeze the grated cucumber well and add to the yoghurt. Mix everything together and season with salt and pepper to taste.
8. At the end of the roasting time, remove the baking tray from the oven. Season the pumpkin with a little salt if necessary.
9. Arrange the pumpkin and tzatziki on a serving plate. Garnish with lamb's lettuce and parsley, drizzle with a little olive oil and sprinkle with coarsely ground pepper.