While the kids prepare pumpkin for Halloween night, we are thinking of you with a pumpkin recipe that we are sure you have never tried before! Today we prepare together with Veronica Carozzi(whom we recommend you follow on Instagram @joyhoperules) Baked Pumpkin with savory yogurt dip, chestnuts, feta cheese, hazelnuts and basil.
The steps are simple but the result is truly unexpected, with the final touch provided by the serving: once the squash is baked, we place it on a layer of Greek yogurt dip, prepared by adding a pinch of salt, pepper, oregano to the yogurt and blending it with olive oil.
To complete the dish we will add to the baked squash some feta cheese, some hazelnuts, steamed chestnuts (don't worry, they are easily found ready-made in supermarkets), and the ever-present herbs to be used fresh.
