Home > Eat > Recipe > Recipe: squash wedges with cool cottage cheese dip

Recipe: squash wedges with cool cottage cheese dip

autumn
gluten free
snacks
vegetarian
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This dish is so easy – just roast the squash in the oven and sprinkle with some maldon salt. Serve with a cool cottage cheese dip, made with dried and fresh mint, for the perfect starter or side dish.

Tips

  • When roasting, leave the seeds in. They make the perfect topping for salads or a tasty snack.
  • Leftovers make a great sandwich-filler or topping for bruschetta.

Squash wedges with cool cottage cheese dip

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(No Ratings Yet)
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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time MINUTES

Serves4-6 as a snack

LevelEasy


ingredients

1 small squash or pumpkin cut into wedges

200g (1 cup) cottage cheese

1 tbsp greek yoghurt

1 tsp dried mint

Handful fresh mint, finely chopped

Zest of half a lemon

Pinch of salt

1

Preheat the oven to 200°C/390°F.

2

Cut the squash into wedges and place on a baking tray. Bake for 30 minutes or until tender.

3

In the meantime, mix together the cottage cheese, seasonings and greek yoghurt. Taste and adjust the seasoning if required.

4

Remove the wedges from the oven and scatter on a serving plate. Dollop the cottage cheese randomly on the plate or serve in a bowl.

5

Eat while still warm.

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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time MINUTES

Serves4-6 as a snack

LevelEasy


ingredients

1 small squash or pumpkin cut into wedges

200g (1 cup) cottage cheese

1 tbsp greek yoghurt

1 tsp dried mint

Handful fresh mint, finely chopped

Zest of half a lemon

Pinch of salt

1

Preheat the oven to 200°C/390°F.

2

Cut the squash into wedges and place on a baking tray. Bake for 30 minutes or until tender.

3

In the meantime, mix together the cottage cheese, seasonings and greek yoghurt. Taste and adjust the seasoning if required.

4

Remove the wedges from the oven and scatter on a serving plate. Dollop the cottage cheese randomly on the plate or serve in a bowl.

5

Eat while still warm.

SHOW MORE
SHOW LESS

This dish is so easy – just roast the squash in the oven and sprinkle with some maldon salt. Serve with a cool cottage cheese dip, made with dried and fresh mint, for the perfect starter or side dish.

Tips

  • When roasting, leave the seeds in. They make the perfect topping for salads or a tasty snack.
  • Leftovers make a great sandwich-filler or topping for bruschetta.

Squash wedges with cool cottage cheese dip

1

Preheat the oven to 200°C/390°F.

2

Cut the squash into wedges and place on a baking tray. Bake for 30 minutes or until tender.

3

In the meantime, mix together the cottage cheese, seasonings and greek yoghurt. Taste and adjust the seasoning if required.

4

Remove the wedges from the oven and scatter on a serving plate. Dollop the cottage cheese randomly on the plate or serve in a bowl.

5

Eat while still warm.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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