Pumpkin and Potatoes in the Oven

Ingredients

• 600 g Potatoes
• 800 g butternut pumpkin
• 2 cloves garlic
• 3 tbsp olive oil
• 4 sprigs Rosemary
• 4 sprigs thyme
• 0.5 bunch Chives
• 0.5 bunch Parsley
• 500 g Low-fat quark
• 150 g Yogurt (3.5% fat)
• 1 tsp lemon juice

Instructions

1. 1.

   Clean, wash and cut potatoes into wedges. Clean, wash, halve the pumpkin, remove seeds and cut into bite-sized pieces. Peel garlic and finely chop.

2. 2.

   Spread everything on a parchment-lined baking tray, drizzle with 2 tbsp olive oil, and season with salt and pepper.

3. 3.

   Wash rosemary and thyme, shake dry and place over the vegetables. Mix well and bake in a preheated oven at 180°C (fan 160°C; gas: level 2–3) for 35–40 minutes.

4. 4.

   Wash chives and parsley, shake dry and finely chop. For the dip, mix quark, yogurt, chives, parsley and lemon juice in a bowl. Serve the roasted pumpkin and potatoes with the herb dip.