Baked Pumpkin with Dip

For the baked pumpkin with dip, peel the Hokkaido pumpkin and cut into cubes of about one centimeter. Mix about 50ml of olive oil with about 3/4 each of the rosemary and thyme and the very finely chopped chili pepper.

Pour the marinade over the squash cubes in a deep dish or shallow bowl, mix and leave for about 10 minutes.

Meanwhile, let the oven preheat to about 200 degrees top- bottom heat. Put the marinated pumpkin cubes in a baking dish and let them bake in the oven for 25 to 30 minutes.

While the pumpkin is cooking in the oven, mix the yogurt with crème fraîche until smooth. Chop the remaining herbs and press the garlic. Add both and mix well. Turn the pumpkin cubes once. If you want it nice and crispy, put the oven on broil or top heat for the last 5 to 10 minutes. Serve the baked pumpkin with dip warm.

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