Roasted pumpkin with white Kampot pepper

Ingredients

• 1 small Hokkaido pumpkin
• a handful of favorite herbs (thyme, rosemary)
• 1 tablespoon olive oil
• salt (for example, fleur de sel can be used)
• white Kampot pepper

Ingredients for yogurt dip

• 1 Greek yogurt
• 1 small clove of garlic
• salt
• white Kampot pepper

Instructions

1. Wash the pumpkin, halve it, scoop out the seeds and cut into wedges. Place on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt, pepper, and add a few sprigs of thyme. Bake at 180-200°C for about 35–40 minutes.

2. Prepare the yogurt dip. Mix Greek yogurt with salt, pepper, and 1 small clove of finely crushed garlic.

3. Place the baked pumpkin wedges on a plate, sprinkle with crumbled feta, optionally sprinkle with roasted pumpkin seeds and fresh parsley.

4. Serve with the yogurt dip.

Enjoy your meal!

Author: Tasty Kitchen