Pumpkin Pasta with Cranberries and Blue Cheese Dip

Ingredients

• 50 g dried cranberries
• 1.5 kg butternut squash (1 large butternut squash)
• 2 onions
• 2 Garlic cloves
• 1 EL butter (15 g)
• 1 EL olive oil
• 1 TL dried marjoram
• Salt
• Pepper
• 150 g blue cheese (vegetarian, 50% fat in total)
• 150 g Yogurt (3.5% fat)
• 50 g whipping cream
• 75 ml vegetable broth
• 3 stems marjoram

Instructions

1. 1.

   Pour cranberries into a bowl with hot water and soak for 15 minutes.

2. 2.

   Meanwhile halve the squash, remove seeds, peel, and cut flesh into thin strips. Peel and finely dice onions and garlic. In a large pan heat butter with oil. Sauté onions and garlic over medium heat for 3 minutes. Add pumpkin noodles and dried marjoram and cook about 5 minutes; then season with salt and pepper.

3. 3.

   Add cranberries with soaking liquid, cover, and simmer on low heat for another 3 minutes to reduce. Remove lid and continue cooking uncovered for 3–5 minutes, turning occasionally so the noodles retain a slight bite.

4. 4.

   Crush blue cheese in a bowl and mix with yogurt, cream, and 2 EL broth. Blend with an immersion blender until creamy. Season dip with salt and pepper and transfer to a serving dish.

5. 5.

   Wash marjoram, pat dry, and pluck leaves. Taste pumpkin noodles, divide into bowls, drizzle 1–2 tsp dip over each, sprinkle with pepper and marjoram. Serve blue cheese dip separately.