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RECIPES
| Calories | 69,8 Kcal |
| Fat | 1,6 g |
| of which saturated fat | 0,9 g |
| Carbohydrates | 10,6 g |
| of which sugar | 1,5 g |
| Proteins | 2,5 g |
| Salt | 0,1 g |
| Calories | 69,8 Kcal |
| Fat | 1,6 g |
| of which saturated fat | 0,9 g |
| Carbohydrates | 10,6 g |
| of which sugar | 1,5 g |
| Proteins | 2,5 g |
| Salt | 0,1 g |
Heat the oven to 225ºC. Peel and dice the butternut squash (1 cm). Peel and remove cucumber seeds. Mix half the shallots with half the lemon juice. Season with salt and pepper. Set aside. Combine yogurt with the rest of cucumber, dill, lemon juice and zest. Season with salt and pepper. Heat pita bread and serve with pumpkin, salad, feta cheese, marinated shallots and yogurt sauce. Heat the oven to 225ºC. Peel and dice the butternut squash (1 cm). Peel and remove cucumber seeds. Mix half the shallots with half the lemon juice. Season with salt and pepper. Set aside. Combine yogurt with the rest of cucumber, dill, lemon juice and zest. Season with salt and pepper. Heat pita bread and serve with pumpkin, salad, feta cheese, marinated shallots and yogurt sauce. Cooking step by step
The oven:
The butternut squash:
Spread on a baking sheet and season with half of the
spices. Add a dash of olive oil.
Bake 15-20 min until toasted. 
Prepare the ingredients:
Dice cucumber and tomato.
Chop garlic and dill (remove the thicker branches).
Slice shallot.
Grate lemon and cut in half.
Squeeze lemon. 
The veggies:
Mix tomato, ¾ cucumber, half dill, remaining shallots, garlic and half of the lemon zest. Add some oil, the remaining spices, salt and pepper. Give it a stir and set aside. 
The sauce:
Serve your meal:
Cooking
step by stepThe oven:
The butternut squash:
Spread on a baking sheet and season with half of the spices. Add a dash of olive oil.
Bake 15-20 min until toasted. Prepare the ingredients:
Dice cucumber and tomato.
Chop garlic and dill (remove the thicker branches).
Slice shallot.
Grate lemon and cut in half.
Squeeze lemon. The veggies:
Mix tomato, ¾ cucumber, half dill, remaining shallots, garlic and half of the lemon zest. Add some oil, the remaining spices, salt and pepper. Give it a stir and set aside. The sauce:
Serve your meal:
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